Recipe page
From the soon to be released Breakfast--a self help book. . .
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Chicken Roll ups |
| chicken tenders--almost thawed |
| 4 oz softened cream cheese |
| dried chopped onion |
| salt and pepper to taste |
| bacon |
| Place chicken fingers (one at a time) between two layers of plastic wrap. Carefully pound to 1/4" thickness, trying not create holes. Remove top plastic, carefully blot with paper toweling to dry. Salt and pepper to taste. Spread with softened cream cheese. Sprinkle with dried onions. Using the plastic wrap, start at the bottom of the breast and roll toward the top. Place one strip of bacon on the counter. Place the chicken roll on top and wrap, being sure at least one end is placed under the chicken when placed in a sprayed pan, being sure there is space between each roll. Bake at 350 for 30 minutes. Increase temp to 425 and continue baking until bacon has crisped. Serve with chipotle sauce. |