"When in doubt put bacon around it" Recipe Redo- Bacon Wrapped Chicken.

Wondering where the quote from the title came from? YUP that would be from Mr. Craig as he was eating dinner tonight. Which was obviously the bacon wrapped chicken.

If you've followed me for a while now you've notices I 'redo' recipes. I don't know if Im just a rule breaker and being rebellious or if its just my creative side, but I can never follow a recipe 100% of the way. Im always switching something, I hardly ever measure (especially if its seasonings. Eye ball that shiznet) and I sometimes don't even use things that they suggest. I make the recipe MY way.

So tonight I made bacon wrapped chicken. SOOO GOOD. The original recipe will be shown below and what is HIGHLIGHTED is how I did it. This photo is not mine. I forgot to take a picture, because we ate it too fast. OOPS
Original recipe can be found HERE

Not my photo. Mine disappeared. :(

• 4 skinless, boneless chicken breast halves - 2 Chicken breast (since theres only 2 of us)                       
• 1/2 (8 ounce) package cream cheese, sliced - Appox 1/4. It's really however much you want to add. So you choose!                      
• 4 slices bacon - I did use 4. 2 around each chicken breast. The more the better it will be. OBVIOUSLY.                       
• 1 teaspoon chopped fresh chives- Did not use.                        
• 1 (10.75 ounce) can condensed cream of chicken soup    - Used cream of celery instead. I have used cream of chicken in the past and it's just as good.    
• 1/2 cup mayonnaise  - DID NOT USE. This actually would gross me out.
• 1/2 cup milk
• 1 teaspoon lemon juice - DID NOT USE  
• 1/4 teaspoon ground black pepper          
• pinch of salt       

• I ADDED GARLIC SALT AND  ONION POWDER FOR FLAVOR.
  
  Tip: pre-cook the bacon in a skillet until its brown but still flexible. After reading the reviews on the original website many people suggest this because the bacon was not getting cooked all the way.
                               

Directions

              

Preheat oven to 325 degrees F (165 degrees C).

1. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives (no chives) in the middle of each breast and roll up. Wrap each rolled breast with 1 (2) slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
2. In a medium bowl, combine condensed soup, mayonnaise (Omit), milk, lemon juice (Omit), pepper and salt (add garlic salt and onion powder). Mix until smooth, then pour over chicken.
3. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Since there is just two of us, we have a lot of the topping mixture left. So I usually pour about half of the mixture onto the chicken breast and leave the rest in the bowl that I mixed it in. Throw the chicken into the oven and get it started on cooking. When it's about done I cook up some egg noodles. I use the leftover mixture that I saved from earlier and pour that onto the noodles.

Don't forget to pull the toothpicks out before eating. Im pretty sure they wouldn't be very appetizing jabbing you right in the mouth. 

Enjoy!