Bacon/Cheese Chicken Roll-Ups
Boneless chicken breast (cutlets, thin style)
Cream cheese with chives (I use regular cream cheese and add chopped fresh chives if I can find them, if not dried, on top of the cream cheese)
Lay out cutlets on working surface. Place in center of each cutlet approximately 2 tablespoons cream cheese and 1/2 talbspoon butter (in meatball shape). I also salt and pepper the cutlet before adding the cream cheese. I add chopped chives at this point b/c I hardly ever buy the chive cream cheese. Roll up cutlet around cheese and butter. Wrap 1 slice bacon around each roll (I might use 1 1/2 slices, try to cover all the chicken roll). Place, seam side down, in shallow pan. Bake in 400 degree oven approximately 40 minutes or until chicken is tender and juices run clear. Bacon should be golden. I sometimes turn the broiler on at this point to crisp up the bacon a little. This dish can be prepared ahead of time and baked just before serving.
You can serve with bread dressing, or a rice pilaf or plain rice, wild rice dish, or scalloped or cheesy potatoes, or buttered herbed noodles and a vegetable.