Thursday, February 18, 2010

Chicken Cheese Rolls presented by The Crow's Nest at Buckeye Lake

(This dish can be prepared ahead, refrigerated, then baked just before serving.)
3 large boned and split chicken breasts
3 oz. whipped cream cheese with chives/divided
1 Tbsp. butter or margarine/divided
6 slices of bacon
Place split breasts between waxed paper. Pound to 1/2 inch thickness.
Spread each with 3 Tbsp. of cheese mixture. Dot with 1/2 tsp. of butter.
Fold ends over. (filling - some will ooze out during baking).
Wrap one slice of bacon around each roll. Place seam side down in shallow baking pan.
Bake on top rack in 400 oven for 40 minutes or until chicken is tender and juice runs clear.
Broil until bacon is crisp and golden.
Makes 6 servings.

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