I saw this recipe on Facebook a week or so ago and thought, sounds tasty, easy to make using everyday ingredients so lets give it a try. Now I like duplicating dishes, but I have to put my spin when recreating a dish. So for this dish, I added the egg white, ricotta cheese, garlic and celery leaves and I seared the bacon to a crispy texture before serving.
Now I will admit, I spread way too much of the cheese mixture and I accidentally picked up a thick cut bacon, but it tasted really good, and I am determined to get this dish right in the near future.
6 boneless skin less chicken breast
1/4 cup cream cheese
1/4 cup ricotta cheese
! egg white, beaten
2 Tbsp green onion, Chopped
2 cloves garlic, minced
2 Tbsp finely chopped celery leaves
6 slices bacon, Partially Cooked
Salt & pepper chicken to taste.
Pound out Chicken breast so it is about 1/4″ thick.
Using a nonstick skillet cook bacon to render about 50% of its fat.
Mix together cream cheese, ricotta cheese and egg white till it is all well blended. Add green onions, celery leaves, garlic.
Spread cheese mixture over 1 side of chicken breast and roll chicken up to hide cheese mixture.
Wrap partly cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and bake for about 30 minutes at 375. Turning chicken breast over midway so all sides of the bacon cook evenly.
Broil or using same non-stick skillet sear bacon & chicken breast for about 5 minute to crisp bacon.