7 October, 2012
Chicken – Bacon – Cheese Rolls
3 large chicken breasts without skin, boned and split
8 ounces whipped cream cheese with chives
1 tablespoon butter or margarine, divided
6 each bacon slices
Preheat oven to 400°
Place split breasts between waxed paper: pound to ½ inch thickness.
Spread each with about 3 tablespoons cheese mixture; dot with ½ teaspoon butter. Fold ends over filling (some will ooze out during baking.) Wrap 1 slice bacon around each roll. Place seam side down, in shallow baking pan.
Bake on top rack of oven 40 minutes or until chicken is tender and juices run clear when meat is pierced. Broil about 5 minutes or until bacon is crisp and golden.
Excess fat can be skimmed off with spoon or drawn off with bulb-type baster.