Friday, April 6, 2012

Chicken Bacon Pinwheels with a Garlic Cream Sauce

6 boneless skinless chicken breast
1/2 lb bacon, cooked and crumbled, reserve some of the grease
1 large shallot small diced
2 clove garlic minced
1 pkg cream cheese, softened
milk (as needed to thin sauce out)
salt and pepper to taste
1/4 cup Parmesan cheese
Sliced Chives, garnish

saute the shallots and garlic in a bit of reserved bacon fat. Place in a bowl and add the bacon and cream cheese. Mix till well combined. Pound out the chicken breast till thin, and season each side with salt and pepper. Then spread a thin layer of the cream cheese mixture (you will have extra) over the chicken. Roll chicken up into a pinwheel and secure with a tooth pick. Saute the chicken in a bit of the reserved bacon fat until fully cooked. In a small sauce pan add remaining cream cheese mixture, add Parmesan cheese and enough milk to make a thin sauce.  Remove chicken from pan and allow to rest 5 minutes. Remove the tooth picks and then slice, drizzle the sauce over the chicken and finish with the chives, serve hot and enjoy!

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