Bacon Wrapped Chicken
- 6 boneless skinless chicken breast halves
- 1 carton (8 ounces) whipped cream cheese with onion and chives
- 1 tablespoon butter, cubed
- Salt to taste
- 6 bacon strips
Flatten chicken to 1/2 inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll-up. Wrap each with a bacon strip. Place, seam side down, in a greased 13-by-9-by-2-inch baking pan.
Bake, uncovered, at 400 degrees for 35–40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.