4 oz. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.
Place 6 of the chicken pieces on a cookie sheet lined with wax paper. Top each piece with an even amount of the cream cheese mixture, then top with another piece of chicken. Carefully wrap strip(s) of bacon around each "bundle".
Flash freeze, then store in a freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in bag.
Serving day: Thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for 6 minutes on medium, turning halfway through. Reduce heat to low, cover skillet and cook for 8 minutes/until the chicken is no longer pink.
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