202 Reviews of Bacon Wrapped Chicken (Oamc)

From: ~Leslie~

On Sep 16, 2005

Tish, you obviously have another winner on your hands! I made this last week, but had far too many so I froze the rest fully cooked. I just flash froze them on a cookie sheet and then put them in a zip-lock bag. We thawed them out last night and they were just as great as the first time around! So they DO freeze well when pre-cooked. Thanks for a great addition to my OAMC cookbook!

From: Isabelle's Mom

On Dec 19, 2004

This is delicious! I made it with chicken tenders and it was easier than you would believe. I cut the bacon strips in 1/2 and layed them lengthwise along the tender instead of wrapping them around. VERY VERY tasty. Thanks for posting this.

From: Uh Oh Maggie is Cooking

On Oct 4, 2006

Wow! This was the first thing ever that I tried making for the purpose of freezing ahead (though my BF couldn't stand the thought of not cooking and eating them right then because they looked so good). I'm a novice at cooking, and these were incredibly easy while looking really fancy. Tonight we had them for dinner, and they were even better than either of us expected. Truly restaurant quality taste! Since BF doesn't like onion or chives, I took someone else's suggestion of making Garlic & Herb Cream Cheese Spread (Garlic & Herb Cream Cheese Spread). Couldn't believe how nicely the flavors from the cream cheese made its way into the chicken and how roasted on the outside and juicy on the inside. The bacon on top was just more deliciousness on top of already heaven. Can't wait until it's time to pull more of these out of the freezer. Thank you so much!

From: Sandy in Houston

On Nov 16, 2006

Oh these were sooo good!! I only made four but wish I had made more to stick in the freezer. I used much less cream cheese than called for in the recipe. I just spread it thinly over the flattened breast before rolling it up. I also laid an additional slice of bacon over the top of each breast. Then I poured a large can of drained mushroom pieces over the top. Next time I'm going to add some mushrooms over the cream cheese before rolling the breasts. I cooked for half the time and then flipped them over and cooked the rest of the time. No need to use the broiler. The bacon was nicely browned on both sides. I served them sliced with the mushrooms spooned over the slices...it made a beautiful presentation. This will become one of our favorite and often cooked recipes. Thanks for posting it!

From: Jann Edwards

On Nov 18, 2005

When I first saw this recipe today, I knew I had to make it. I was missing a few ingredients, but it was a just a test. WE loved this. I had two chicken breasts, some Rondele garlic and herb cheese, PRECOOKED bacon, butter, salt and pepper. When that's what you have, that's what you use I didn't have to broil the chicken to crisp the bacon, but I did spray the chicken with garlic flavored pam and cover with foil when I thought it might be drying out. I used 4 slices of precooked bacon per rolled chicken breast. I also used individual casserole dishes to cook this in, so all the delicious sauce was right there. Wonderful dish. I will be making this again with the correct ingredients, but I really don't see how it could be better than the meal we had tonight. Thank you, Tish, for this 5 star addition to my cookbook.

From: Troop Angel

On Oct 18, 2004

This was awesome! Very moist and tender chicken, with a little bit of richness added from the cream cheese. Next time I will either turn the chicken over to crisp the bacon on the bottom, or just lay the strips on top. But either way, this was an easy recipe to prepare and tasted great with the rice pilaf I served. Thanks for the yummy keeper!

From: Chef #578358

On Sep 3, 2007

Simple and delicious! Just make sure to bake them in a dish with sides to keep the bacon grease contained. My husband baked them on a cookie sheet and ended up with a little grease fire in the oven

From: 16Paws

On Jul 30, 2005

Tish...this is a fabulous recipe. I halved it (there are only two of us at home) and froze 2 breasts in each of 2 packages for later. Instead of the listed cream cheese, I made Garlic & Herb Cream Cheese Spread Garlic & Herb Cream Cheese Spread. Everything else was exactly as written. Decadent, yummy enough to impress company...easy! Thanks for sharing!

From: Chef Johnnie

On Mar 3, 2007

Best bacon wrapped chicken I've had. I butterflied the chicken breast and stuffed them with the cream cheese, instead of rolling, and it was still outstanding. My next plan is to use plain cream cheese and mix it with a southwestern chipolte seasoning. Sounds good to me! Thanks Tish, this is a keeper!

From: GaylaJ

On Jan 12, 2005

This was almost effortless, but tasted fantastic. Use good quality bacon & you just can't mess it up. I did not sprinkle with salt & did not feel it was lacking. Thanks!