Suburban girl dropped in the Cities, cooking as much as possible and learning along the way.

Tag Archives: book

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What exactly happens when a food enthusiast’s favorite type of books are murder mysteries?  She reads Joanne Fluke’s “Hannah Swensen” series.  Each book details a gruesome murder, which the local cookie shop owner, Hannah Swensen,. always ends up involved in.  They’re splendid reads, and they all have multiple recipes tucked away inside.  I HIGHLY recommend the series.  Anyhoo, in one of the most recent books “Cinnamon Roll Murder,” there appears a recipe for Piggy Chicken.

Lets get started!

Ingredients

  • 1 – 1 1/2 lbs. boneless, skinless chicken tenders
  • 8 oz. block of cream cheese, softened
  • 2 tbs. dried chopped chives
  • 1/3 cup dried minced onions
  • salt
  • freshly ground pepper
  • 1 lb. regular sliced bacon

Directions

  • Lay each chicken tender between two sheets of plastic wrap and place on a cutting board. (I took my normal chicken breasts and halved it, then cut the halves into thirds or fourths, depending on the size of the breast.)
  • Using a meat hammer, pound as flat as you can get them. (If you pound on the undersides they’re less likely to fall apart.) Stack and set aside.
  • Find a shallow pan (or two) that will hold the tenders with at least one inch between them on all sides. Spray pan with Pam.
  • Move one flattened tender to the cutting board, remove top sheet of plastic wrap.
  • Mix chives and onions into cream cheese.
  • Using a spatula or frosting knife, spread approx. 2 tsp. of cream cheese on the flattened chicken tender. Sprinkle with salt & pepper.
  • Roll up the chicken tender like a jelly roll; pick it up & move it to the bottom of the cutting board.

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  • Wrap one piece of bacon around the chicken roll, trying to angle it so as much of the chicken roll as possible is covered. Place in prepared pan with at least one end of the bacon under the chicken tender roll.
  • Repeat until all tenders have been rolled and covered with bacon.  (They don’t have to be completely covered, no worries.  I tore some of the bacon strips in halves so I had enough to cover all the chicken tenders I made.)
  • Put pans into 375 degree oven for 25 minutes, then turn oven up to 425 for an additional 5 minutes, or until bacon is crisp.

Tah-Dah!  Fairly simple recipe for a bacon-y, chicken-y appetizer.  It could also be a meal, if you ate enough of them.