• 6servings
  • 40minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 small boneless skinless chicken breasts (1-1/2 lb.)

  2. 1 orange

  3. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , softened

  4. 6 slices OSCAR MAYER Bacon , cooked, crumbled

  5. 1/2 cup seasoned dry bread crumbs

  6. 2 Tbsp. each butter and olive oil

Instructions Jump to Ingredients ↑

  1. PLACE chicken on piece of plastic wrap on cutting board; cover with second piece of plastic wrap. Pound chicken with rolling pin to 1/2-inch-thickness.

  2. WASH orange, then grate the peel. Mix 1 tsp. of the orange peel with cream cheese and bacon until well blended. Spread 1 Tbsp. of the cream cheese mixture onto center of each chicken breast; roll up, folding in both short ends of each breast to enclose filling. Secure with toothpicks. Coat with bread crumbs; shake gently to remove excess crumbs.

  3. MELT butter with oil in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or golden brown on both sides and cooked through (180°F). Place chicken on serving plate. Remove and discard toothpicks. Cut orange in half; squeeze juice over chicken. Let stand 5 min. before serving.


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