Stuffed Chicken Breasts

"A favorite from "San Francisco a la Carte". Easy and elegant."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees.
  • Pound chicken breasts carefully between pieces of wax paper to flatten.
  • Dip breast pieces in lemon juice.
  • Combine cream cheese, onions, tarragon and salt; place about 2 tablespoons of this mixture on each piece of chicken.
  • Roll and wrap with a slice of bacon.
  • Secure with a toothpick or skewer.
  • Place in baking dish coated with non-stick spray.
  • Bake, uncovered for 40 to 45 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Oh, Sharlene, you have a winner!! This recipe was easy to prepare. The stuffing of cream cheese, green onion, and tarragon was a perfect combination. The bacon wrapped around the chicken kept them moist and gave them a smoky bacon flavor. We absolutely love this recipe, and I will print up a new copy (mine got water and stuff on it) to put in my Tried and True Recipe Book. Thanks for posting it.
     
  2. Super recipe!! I added a tablespoon of garlic to the cream cheese mixture. They came out so moist and the bacon flavor really added to the taste. I used rather large chicken breasts and cooked then for an hour. Wonderful. Thanks Sharlene!!
     
  3. These are ultimately the best, and probably one of my favorite recipes. The chicken breasts were tender and juicy, the cream cheese, onions, and tarragon really add flavor. I would probably grill them at the end of cooking so the bacon is crisper. I also used larger chicken breasts and cooked them for an hour. My family loved these and the kids wanted to know when I am cooking these again.I will be serving these at the next dinner party.
     
  4. This was easy to prepare, wonderful to serve as it's a very attractive dish and there wasn't a bite left! I did run it under the broiler for a couple of minutes before serving to brown the bacon a bit more. I served it with "Awful Potatoes" (#11630) and it made a great combo!
     
  5. Very easy to make - although I "fudged" on the flattening step and butterflied the breasts instead, which worked just as well. I thought the green onions were a little overpowering, though (my dinner guests agreed on this) - next time I make it I'll probably cut the quantity to 1/4 cup.
     
Advertisement

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes