Ingredients
- Chicken Tenders
- Bacon - 1 strip per peace of chicken
- 1/3 block of cream cheese, softened
- 2 teaspoons finely minced onion
- dash garlic salt
- Pepper
Directions
-
Preheat the oven to 375°.
-
Place a piece of plastic wrap on your cutting board and put one of the tenderloins on top. I like to cut off the thick white tendon with a pair of scissors.
-
Put another piece on top and pound the tenderloin flat. I used a rolling pin. You don’t want it so flat that it falls apart, but you can easily quadruple the width.
-
Place the chicken “pancake” to one side and repeat for as many pieces as you are making.
-
Find an oven proof dish (or two, if you are making enough for a family) that will hold your pieces about an inch apart, so the bacon can crisp. Spray it with Pam.
-
Mince the onions and add them to the cream cheese in a microwave safe bowl. You may need to pop it in the microwave to get it soft enough to spread on the chicken. I added a dash or two of garlic salt, but regular salt works.
-
Place one of the chicken packets back on your cutting board and peel off the top layer of Cling wrap.
-
Use a rubber spatula to spread a layer of cream cheese on the chicken. Sprinkle with a bit of pepper. Roll it up from the long side in the shape of a big, fat cigar. This is where you will discover if you pounded them too flat! Take one piece of bacon and wrap it around the chicken cigar You may have to stretch it a bit and not cover the whole thing. Place your Piggy Chicken in the prepared dish and continue with the rest of the chicken.
-
Bake at 375° for 25 minutes. Then turn the oven up to 425° for 5 minutes to crisp the bacon. My bacon didn’t get crispy and I didn’t want to overcook the chicken, so I took it out after about 6 minutes and it was fine. The bacon did get a bit more crispy as it cooled.