Y’all, how do you stretch a dollar at the dinner table? We were looking over a lot of our recipes and we’re trying to “cut the fat” a little. Now in this recipe, we’re not talking about actual fat, we’re talking about money. This trick was simple. Instead of cutting the chicken into 8 pieces, we cut it into twelve. Two more people got to eat and no one went hungry! We would love to know the ways you “cut the fat” at your dinner table. Leave a comment down below and share your tricks with everyone.

Bacon-Wrapped Chicken Breasts with Chile Cheese Sauce

Ingredients:
8 slices bacon
4 boneless, skinless chicken breast halves, cut in half lengthwise (making 8 long pieces)
1 10.75-ounce can condensed cheddar cheese soup
1/3 cup milk
1 teaspoon chopped canned chipotle peppers or bottled chipotle hot pepper sauce (or to taste)
Dash Worcestershire sauce

Instructions:
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.

Wrap a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.

Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper, and Worcestershire to a simmer over medium heat. Turn off heat; cover to keep sauce warm.

Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with the cheese sauce.

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

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