Bacon Wrapped Cream Cheese Stuffed Chicken

Bacon Wrapped Cream Cheese Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts

8 ounces Cream cheese

1/4 cup green onions; chopped

8 slices bacon; partially cooked

1 medium Jalapeno peppers; diced



Directions:

Pound out Chicken breasts so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll Chicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on grill for about 30 minutes at 375(F).

Broil for about 5 minute to crisp bacon.

Crock Pot Tarragon Chicken

Crock Pot Tarragon Chicken

Ingredients:

4 oz skinless boneless chicken breasts

1 cup fat free chicken broth

1 cup baby carrots

1 large shallot; minced

4 cloves garlic; minced

1/4 cup Dijon mustard

1/3 cup fat free half and half

2 tablespoons cornstarch

1/4 cup fresh tarragon; finely chopped


Directions:

Pour broth into crock pot.

In a small bowl, combine mustard, shallot, garlic and salt & pepper. Rub chicken breasts with this mixture and place into crock pot. And then add in carrots.

Sprinkle ½ of the tarragon over chicken and carrots. Cover and cook on low for 5-6 hours.

Transfer chicken to a separate plate, and pour crock pot juices into a medium sized sauce pan, and bring to a simmer over high heat.

In a small bowl, combine cornstarch and half &half. Whisk the mixture into the saucepan, and stir constantly until sauce is thickened and velvety – about 3-5 minutes.

Pour sauce over chicken, and top with remaining fresh tarragon.