Creamy Bacon Wrapped Chicken

• 4 6 oz (168 grm). boneless, skinless chicken breasts
• 4 large slices of bacon - prefer honey/maple smoked
• 4 thick slices of herb or regular cream cheese - about the size of your finger
• 1 can (10-3/4 oz (301 grm).) condensed cream of chicken soup (you can use cream of anything you like, if you don't have chicken - be creative and try something new!)
• 3/4 cup (175 ml) mayonnaise
• 3/4 cup (175 ml) cream or milk
• 1 tsp (5 ml) lemon juice
• pinch of sugar
• salt and black pepper to taste
• chopped chives or green onions to taste

1. Preheat oven to 325 degrees (175 C.).
2. Pound out the chicken breasts until flattened out a bit and season with a little salt and pepper.
3. Put a slice of cream cheese in the middle of each one and sprinkle with chives and roll up each one.
4. Wrap each rolled breast with a slice of bacon and secure with toothpick.
5. Combine the remaining ingredients and mix until smoothe to make the sauce.
6. Place the rolled chicken breasts in a well greased 13 x 9 inch baking dish and pour over the sauce.
7. Bake in the preheated oven for about an hour or until chicken is cooked and juicy.

chicken breasts, bacon, regular cream cheese, condensed cream, mayonnaise, cream, lemon juice, sugar, salt, chives

Taken from online-cookbook.com/goto/cook/rpage/0009DC (may not work)