6 whole chicken breasts, cut in half, skinned and boned
8 ounces cream cheese
2 bunches green onions, chopped – including a good deal of the green
You will need 6 whole chicken breasts, cut in half, skinned and boned. Your butcher will perform the operation cheerfully, or grumpily – depending on how his feet feel. If you haven’t a butcher, or if the chicken breasts are already in your freezer, it will be necessary to bone and skin them yourself. But it isn’t hard with a good sharp knife. Salt lightly; because of the bacon, you won’t need much. Then you will need 8 ounces of cream cheese, 2 bunches green onions, chopped – including a good deal of the green, and some toothpicks.
Cream together the cheese and chopped onion, then form it into 12 walnut-sized balls. Wrap half a chicken breast around each one, and 2 slices of bacon around that (in such a way as to cover as much of the chicken as possible). Secure each little bundle with a toothpick or two. Then broil them on a rack, with a drip pan beneath, about 6 or 8 inches away from the broiler unit. (The proper distance is every girl’s own decision, because gas and electric broilers differ, and so do individual ovens.) Turn the chicken breasts occasionally, as they seem to need it, and broil them about 30 minutes, or until the bacon is well-done.