The potatoes I just sliced and coated them in oil and garlic powder. I usually don't make fries because every time I did I messed with them so much that they would just fall apart. But I read something on the Internet, I think it was food network, and they said not to touch them for the first 30 minutes. After 30 minutes then flip them and cook on the other side for 5 more minutes. Works really good. They didn't fall apart this time!
Garlic Cream cheese filling
1 (8 oz) package cream cheese
2 cloves garlic, minced
4 skinless, boneless chicken breast halves, butterflied
8 slices of turkey bacon
2 Tbsp butter
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the cream cheese and garlic. Divide the mixture into 4 balls.
Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with 2 slices of bacon, and secure with toothpicks or tie with string. Pour the butter over the chicken.
Bake for 30 minutes or until the bacon is crisp and the chicken is no longer pink and the juices run clear.
Garlic Oven Fries
3 large russet potatoes, scrubbed and dried
1 tsp garlic powder
3 Tbsp of vegetable oil
Preheat the oven to 400 degrees F.
Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, and salt on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Turn the potatoes over and cook for 5 minutes more.