Shelly's Recipe

BACON WRAPPED CHICKEN

Category: Chicken

6 boneless skinless chicken breast halves
1 (8 oz) carton whipped cream cheese with onion and chives
1 tbsp butter, cubed
Salt to taste
6 bacon strips
1 can cream of chicken soup
1/2 cup mayonnaise and milk
1 tsp lemon juice
1/4 tsp pepper
pinch salt

Flatten chicken to 1/2 inch thickness. Spread 3 tbsp 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 13x9 inch baking pan.

Make a sauce by combine last 6 ingredients together until smooth. Pour over chicken and bake, uncovered, at 400 for 1 hour or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. Serves 6

Note: Can be made ahead for future use, freeze the chicken rolls uncooked on a cookie sheet in freezer. When solid, wrap and put in resealable bags. To cook from frozen state, thaw before cooking and follow directions above.