BACON WRAPPED CHICKEN PARMESAN RECIPES

Steps:

• Preheat the oven to 350°F. Place chicken breasts between sheets of plastic wrap and pound each out until thin. Set aside.
• In a food processor, combine the arugula, basil, garlic, Parmesan cheese, and a pinch of salt and pepper. With the motor running, add the oil in a thin stream until you get a pesto consistency.
• Evenly dollop the pesto in the center of each chicken breast, evenly sprinkle with cheese, and roll the chicken up, pushing the sides in to keep the filling inside.
• Wrap two slices of bacon around each chicken roll and place in a lightly greased baking dish.
• Wrap two slices of bacon around each chicken roll and place in a lightly greased baking dish.
• Bake for 45 minutes to 75 minutes, checking to make sure your chicken is golden brown and the bacon is crispy. Serve immediately.

Steps:

• Preheat oven to 325 and butter a large baking dish. Pound the chicken breasts until flat. (You can use 4 breasts and halve them instead of using 8.. It does make it easier to thin them and makes your chicken go further)
• Place one slice of cream cheese in the middle of each breast, sprinkle with green onion/chives and roll them up.
• Wrap 2 pieces of bacon around each chicken breast and place in the baking dish.
• In a bowl mix undiluted soup with parmesan cheese, sour cream, mayonnaise, milk, onion, salt and black pepper; mix until well combined then pour over chicken. Bake for about 45 minutes or until no longer pink and sprinkle with cheddar cheese (optional)