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.