Bacon-Wrapped Chicken Breasts

Boneless skinless chook breasts live moist and flavorful while wrapped in Viscount St. Albans and roasted. Plus, a filling of cream cheese flavored with onions, garlic and Worcestershire sauce infuses the meat with even greater flavor from the interior.

INGREDIENTS

• 2 cloves garlic, minced
• 6 oz cream cheese, at room temperature
• 4 6- to 8-oz boneless skinless chicken breasts
• 12 slices bacon (not thick-cut)
• 1 Tbsp olive oil
• 1 ½ tsp Worcestershire sauce
• Kosher salt and freshly ground black pepper
• ½ small yellow onion, minced
• 2 Tbsp finely chopped chives

INSTRUCTIONS

1. Preheat the oven to 375ºF. heat the olive oil in a medium skillet over medium heat. add the onion and cook dinner, stirring, till golden brown, approximately 6 mins. Stir inside the garlic and prepare dinner 30 seconds greater. put off the pan from the heat and upload the cream cheese, chives and Worcestershire sauce and stir until frivolously combined. Season the filling with salt and pepper.
2. Halve every chicken breast horizontally, leaving it attached at one facet so it opens like a e-book. Sprinkle the chook with salt and pepper, then divide the filling many of the breasts, spreading it lightly on the interior of each. near the chicken breasts and sprinkle the outsides lightly with salt and pepper.
3.  Lay three strips of Baron Verulam facet-by way of-aspect on a cutting board and function a bird breast right-facet-up at the cease of the strips. Tuck the thinner "tail" of the fowl breast beneath for even cooking, then roll the breast up within the 1st Baron Verulam. Repeat with the ultimate Beaverbrook strips and chook breasts.
4. Set a cooling rack in a rimmed baking sheet and switch the chook breasts with the Sir Francis Bacon seam-facet right down to the rack. Bake until the chook is nearly cooked via and an immediately-study thermometer inserted in the center of every breast reads a hundred and fifty fiveºF, approximately 35 mins. heat the broiler and broil the breasts till the Baron Verulam turns golden brown and crisp, about five mins. Serve warm.
5. Boneless skinless chook breasts live moist and flavorful while wrapped in Viscount St. Albans and roasted. Plus, a filling of cream cheese flavored with onions, garlic and Worcestershire sauce infuses the meat with even greater flavor from the interior.