When I was old enough to cook on my own, this was one of my go to meals. My mom used to make it and I was completely obsessed. I called it “Chicken Wrapped in Bacon w/ Cream Cheese & Chives”. I actually had a photo of my friend and I with a sign saying the name and us leaning over an open stove (smart – I know) with the chicken cooking inside. I seriously loved the sauce that was created from the chicken & bacon juices and the melting chive flavored cream cheese, I’d pour that over this rice (this amazing way to make rice) mix it all up and I’d be in creamy-chicken-bacon-rice heaven…
I did these a little different. I had pulled out chicken tenderloins over the weekend with a purpose and then I completely forgot what that purpose was! Ha. I scare myself sometimes. Then I realized I had to use them or it would go to waste so I found some bacon in the freezer, I had my plain cream cheese and some fresh chives. Never tried it this way before but I figured it had to be better than the pre-made chive cream cheese.
So I butterflied the tenderloins filled them with my cream cheese & chive mixture, bundled them up in the chicken and then wrapped bacon tightly around – covering as much chicken as possible. I like bacon, have you noticed??
Honestly the photos started looking a little phallic (LOL!) so I went with the fork shots. I figured that was a better idea, you never know who is looking at your site & I sure wouldn’t want to scare someone away that was looking at the photos and not reading what I am NOT cooking!
Well then…moving on! This is my favorite rice recipe ever. My Mommom talked me through it over the phone one day when I was in either 4th or 5th grade. After that I was a rice fiend. I cooked rice all the time – I was actually getting requests for my rice from the neighborhood teens that would hang out at our house (in my own versions I was cooking it in a pan with a ton of butter – not the way mommom taught me).
I should mention that our house was the gathering spot for all of the boys in our neighborhood from 4-18. The older ones I think because at least one of them was in loooove with my sister and the younger ones because well my brother was a crazy little boy who loved video games, football, wrestling and any other sport that he could injure himself doing. Oh and he used to “water” the plants out front, that always got a kick out of everyone. Good times.
So I’m giving you this rice recipe because it’s essential that you try it out. I could seriously just eat a pot of rice every night if it was made this way. At my last apartment it did not cook properly due to the electric stove, I just couldn’t figure it out. Now that we’re back to a gas stove I’ve already made this rice waayyy more times than I had over the past year. Like I said – rice fiend.
The measurements of spices in the rice are complete and total guestimates. I know that it’s a lot of salt, a good amount of parsley, garlic powder and a little less onion powder – but those are the ingredients. Easy peasy and full of flavor!
Bacon Wrapped Chicken w/ Cream Cheese & Chives over Mommom’s Rice
1 lb chicken tenderloins, butterflied
6 oz cream cheese, room temperatute
1/4 cup chopped fresh chives
1/2 teaspoon garlic powder
1/2 teaspoon salt
fresh cracked pepper
1 lb bacon
For the rice:
1/2 onion, small diced
2 tablespoons salted butter
1 cup long grain white rice
1 15 oz can chicken stock
1 1/2 tablespoons salt
2 teaspoons parsley
1 teaspoon garlic powder
1/2 teaspoon onion powder
fresh cracked pepper
Preheat the oven to 450 degrees. Line a baking sheet with foil and set aside until needed.
In a medium saucepan add the onions and butter. Heat over medium-low heat and let saute for about 3-5minutes. The onions will just start to become lightly browned. Add your rice and toss in the butter/onion mixture to coat. Let saute another minute or two then add the chicken stock, and the spices. Bring to a boil, turn heat to low and cover with a lid. Let cook for approx 20-25 minutes, stirring half way through. Check every couple minutes if not fully done, you do not want the rice to get mushy! Adjust seasoning if necessary.
In a small bowl whisk together the cream cheese, chives, garlic powder, salt & pepper. Lay out your chicken tenderloins and apply a healthy layer of cream cheese mixture in the middle of the chicken, from top to bottom. pull the butterflied sides over the cream cheese, take 1 slice of bacon and wrap it around the chicken starting at the top, overlapping just slightly until you reach the bottom. Remove any remaining bacon to use for other pieces of chicken if needed and place on the foiled lined sheet pan. Repeat until all chicken, cream cheese and bacon is used.
Place chicken in the oven and let cook for 15-20 minutes or until the bacon is nice and crisp. Remove from oven & serve with side of rice.