Chicken Cheese Rolls

3 large chicken breasts, boned and split
8 ounces cream cheese
2 tablespoons chives
1 tablespoon butter
6 slices bacon, uncooked

Place chicken breasts between waxed paper and pount to 1/2 inch thickness. Cream together cream cheese and chives. Spread each chicken breast with 3 tablespoons of the cream cheese mixture. Dot with about 1/2 teaspoon butter on each chicken breast. Fold the ends of the breast over to make a pocket. Wrap each chicken breast with one slice bacon. Place chicken breasts, seam side down, in a shallow baking dish. Bake at 400 degrees for 40 minutes or until juices are running clear. Broil for 5 minutes to brown bacon.

These sound so yummy!! Thanks so much for sharing!! I can't wait to try this recipe!!

This is very similiar to the recipe I made lastnight for supper. I think the cream cheese was a bit much tho, Next time I'll use swiss cheese or something. Check out my menu in my signature here and you can see how close it is.

These are really good!!!

The other night I thought I had taken out chicken breast, but it was chicken tenders (smaller pieces). It was a lucky mistake.

I spread each piece with cream cheese and chives, but I ended up cutting the bacon pieces in half - then wrap once, opposite of how I rolled the chicken (to help hold in the cream cheee mixture). When I was done, I still had cream cheese left, so I added a little mayonaise, to make it spread better, and covered the tops and baked.

It baked much faster than the whole chicken breast.
I got about 16 pieces - dinner and lunch the next day for 2.

Like I said, a lucky mistake......

I think everyone in the office took a copy of this recipe, weather they were low carbers or carbers. Can't wait to try it.
zima