Cheeze Chicken
CHEESY STUFFED CHICKEN BREASTS
4 boneless, skinless chicken breast halves
4 oz. pkg. cream cheese, sliced into 4 equal pieces
4 slices bacon, (crisply fried and crumbled)
2 T. green onion, chopped fine
1 can cream of chicken soup
1/2 c. mayo
1/2 c. milk
1 t. lemon juice
salt and pepper to taste
lemon pepper seasoning to taste (optional)
1 c. shredded cheddar cheese
Preheat oven to 350�. Between 2 sheets of plastic wrap or waxed paper, pound breasts to about 1/4" thickness. In center of each breast, put one slice cream cheese and sprinkle with equal amounts of green onion and bacon. Roll up, jelly roll style, tucking in sides, secure with toothpicks if needed (I just lay them seam side down), place in lightly buttered baking dish. Sprinkle with lemon pepper, if desired. Stir together soup, mayo, milk, lemon juice and salt and pepper to taste til smooth and pour over breasts. Bake, uncovered, for about 50 minutes, topping with cheese during last 10-15 minutes.
Serves: 4
*NOTE: I also make with using 6 breasts, using one ounce of cream cheese for each and adding 2 more slices bacon and another green onion. I've also made this using a can of cream of celery soup (in addition to the cr. of chicken) with another 1 c. milk. This way, it makes lots of "gravy" to serve over egg noodles or rice.
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