Today's daily serving brings you a beautiful recipe from a very special person: my grandma!!! She is renowned for her simple meals; not adding too much extras to allow the flavor of the main dish to season the food. I have replicated this dish very easily since it is so easy, and it is absolutely delicious and can be a very impressive presentation as well. Here's how we do it!
Ingredients:
3 large boneless, skinless chicken breasts
1 pkg bacon, uncooked
1 pkg whipped chive and onion cream cheese
Shredded parmesan cheese
Directions:
Preheat the oven to 375.
Butterfly the chicken breasts (cut a cross-section through the chicken without slicing all the way through). Spread the cut chicken out on a cutting board. Use a meat tenderizing mallet to beat the chicken to a thin fillet and repeat with each of the three breasts. Spread the whipped cream cheese liberally on the top side of each fillet. Once covered on the topside, start at one end othe breast and roll it completely. Once all three fillets are rolled, put another thin layer of cream cheese over the top of each roll. Wrap bacon completely around each chicken roll from left to right; the cream cheese on top of the chicken rolls should keep the bacon in place. Bake in the oven for 45 minutes to an hour until the bacon is crispy around the outside. About 5 minutes before the chicken is complete, sprinkle shredded parmesan cheese over the top of the breasts. Mashed potatoes and asparagus, green beans or broccoli are a wonderful complement to this dish.
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