Stuffed Chicken Breast

4 large skinless, boneless chicken breast halves (about 2 pounds)
8 ounces Philadelphia-brand Garlic N Herb cream cheese spread
8 slices of bacon

Pound the chicken until thin. Spread each chicken breast with cream cheese and roll up, jelly-roll style. Wrap 2 bacon slices around each roll and secure with toothpicks. In a grill pan or on a grill over medium heat, cook, turning occasionally, until done, about 25 minutes.

Posted on March 11, 2012, in Dinner, Lunch, Recipes and tagged . Bookmark the permalink. Comments Off on Stuffed Chicken Breast.

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