Chicken And Cream Cheese Bites Recipes

Steps:

• Slice chicken as though you were going to make chicken strips and flatten between saran wrap. Half each strip of bacon. In a small bowl mix the brown sugar and chili powder.
• Spread cream cheese on each piece and lay on a piece of bacon and roll up. Secure with toothpick. (This is when you could have added the jalepeno.) Roll each piece in the sugar/chili mixture and place on lined baking sheet. Sprinkle the extra sugar/chili mixture on top.
• Bake at 350 degrees for 30-35 minutes Then put under broiler for about 5 more minutes.
• Enjoy.

Steps:

• Preheat the oven to 400 degrees F.
• Top each piece of chicken with 1 teaspoon cream cheese and 1/4 teaspoon chopped jalapeno. Roll up each filling-covered chicken piece and wrap with 1 slice of bacon, securing with a toothpick. Transfer to a baking sheet and place in the oven for 20 minutes, flipping halfway through.

Steps:

• Heat oven to 425º F.
• Unfold 1 pastry sheet on each of 2 lightly floured baking sheets. Cut each pastry sheet into 12 squares.
• Spoon 1-1/2 tsp. cream cheese spread onto center of each pastry square. Top with chicken and cranberry sauce.
• Bake 14 to 15 min. or until pasty is golden brown, rotating baking sheets after 7 min.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
• Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
• Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

Steps:

• Line a baking sheet with parchment paper.
• In a large bowl, combine the cream cheese, powdered sugar, vanilla, and salt until smooth. Transfer to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off and set aside.
• In a medium bowl, combine the graham cracker crumbs and cinnamon.
• Pour the graham cracker crumbs evenly over the prepared baking sheet.
• Pipe the cream cheese mixture into 8 "chicken" nuggets directly onto the graham cracker crumbs. Use a spoon to gently cover the nuggets completely with the crumbs, then cover the baking sheet with plastic wrap and freeze for 2 hours.
• In a small bowl, combine the raspberry preserves and chocolate syrup to make "barbecue sauce".
• Gently brush any excess crumbs off the nuggets, then serve with the sauce.
• Enjoy!

Steps:

• Heat oven to 350.
• Cut chicken breasts into bite size chunks.
• Crush crackers until they are roughly the consistency of breadcrumbs.
• Stir in cheese, chili powder and cayenne pepper.
• Roll chicken pieces in beaten egg and then in cracker crumbs.
• Place on a cookie sheet lines with parchment paper.
• Bake for 10-15 minutes or until chicken is cooked through.
• Serve with honey mustard or ranch.
• Enjoy :).

Steps:

• In a food processor, or by hand, crush ½ a box of Triscuits. Set aside.
• Combine all of the filling ingredients in a large bowl.
• Pinch off bite sized balls of filling and roll between your hands (about 1 oz or 28g each).
• Roll the balls in the crushed Triscuit mixture, then coat it in beaten egg, then again in Triscuit mixture.
• Heat a sauce pan of vegetable oil to 350˚F (180˚C). Line a tray with paper towel to drain the fried bites.
• Fry each bite until Triscuit coating turns a light brown, about 45 seconds.
• NOTE: If they're fried too long, the cheese filling will escape and you'll be left with a sad shell of a former cheese bite.
• Garnish with more chopped dill and a squeeze of lemon. Serve immediately.
• Enjoy!

Steps:

• Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.