Recipe by Anna Henson
"I often make a few extra and freeze them, leaving only the sauce to make. This is delicious served over wide egg noodles! So wrap up your chicken in a bacon slice and smile, smile, smile!"
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skinless, boneless chicken breast halves
1/2 (8 ounce) package
cream cheese, sliced
chopped fresh chives
1 (10.75 ounce) can
condensed cream of chicken soup
ground black pepper
THIS IS A STANDARD RECIPE IN MY HOUSE THAT IS WONDERFUL!! But here is how I make it:
I wrap provolone cheese in the chicken in place of the cream cheese,
I sprinkle onion powder on top of the cheese in place of the chives
I use cream of mushroom rather than cream of chicken (I just like the mushroom better)
I use 1/2 cup sour cream instead of mayo (don't like mayo AT ALL)
I bake the chicken breasts with a few raw slices of bacon, but like some of the other comments, I pre-cook the bacon really crumbly and then I sprinkle it over the top of the chicken
I add a little more milk to the sauce to make more sauce
Definitely serve with egg noodles.
MAKE THIS!! MAKE THIS!! It's so very good. These are just some things I have done that make this recipe most versatile!
My husband and I did not care for this. He did not like the chicken and I did not like the sauce. I do agree that cooking the bacon before bacon is a good idea.
Given the reviews by those who thought this dish was bland, I made a few adjustments and the result, in my opinion, was just spectacular. Along with the fresh chives, I also added fresh basil, parsley, and minced garlic to the cream cheese. Before rolling up the chicken, which I sprinkled with salt and pepper, I layered a few fresh baby spinach leaves on top of the now herbed cream cheese. As others did, I partially cooked the bacon. As for the sauce, I eliminated the lemon juice, substituted white wine for 1/4 cup of the milk, and added some sauteed fresh mushrooms. The chicken was fabulous-tender with a burst of flavor and color from the herbed cream cheese and fresh spinach. The sauce was rich and creamy, the wine giving a depth of flavor to what might have been a bland sauce otherwise. Before serving I sprinkled it with some chopped, fresh parsley to give it a little color and served it with mushroom risotto. Absolutely delicious. Thanks for the recipe!
FABulous!!! I prepared this for my husband for Valentine's Day and served it with a baked potato. I had no chives, so I substituted finely chopped onion, and we don't eat mayo, so whipped up a quick and easy home-made mayo recipe (not bad). I used two bacon strips per serving and pre-cooked the bacon-wrapped chicken for about 20 minutes, then added the sauce. This is my new favorite dish. My husband is difficult to impress food-wise, and rarely makes unsolicited comments. If he doesn't like it, he doesn't eat it; it's edible if he clears his plate; he really likes it if he goes for seconds. He actually said it was very good, quizzed me about how it was made, and went for seconds. I made it again for our anniversary, and had to defend my own plate! Culinary success!!!
This recipe was amazing. It has a wonderful table presentation and really doesn't take that much to prepare. I did change a few things, just because I was in an inventive mood. I did use sour cream instead of the mayo. I also browned the chicken for a bit so that it would not have too cook as long. Added some garlic to the sauce (love the stuff). I omitted the chives...forgot about them actually. The biggest change was that I used pancetta instead of regular bacon. I love the taste and it made this already rich dish seem like gourmet food that would cost a pretty penny in a resaurant. Amazing Anna...thank you.
I was told: This is a keeper!! Please follow the advice of other reviewers and pre-cook your bacon until brown and flexible. Otherwise, you will be left with RAW BACON Wrapped Chicken. I served it over egg noodles also. Very rich, very filling, very tasty! You have got to try this recipe!
Very good. My daughter made it for the family. The only thing I would have done differently was to pre-cook the bacon.
This was so easy to make and really didn't take long! I substituded the chives with minced onion and I precooked the bacon just a little bit and since I used 6 chicken breasts I used a can of cream of chicken and cream of celery. I made eggnoodles and placed the chicken on top, drizzled it with the sauce and had greenbeans on the side! It was so delicous and my husband and boys loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Wrapped Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 638
** Calories from Fat: 456
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