Cheesy Chicken Wraps

• 6 whole Boneless, Skinless Chicken Breasts
• 3 ounces, weight Cream Cheese
• 3 ounces, weight Shredded Pepper Jack Cheese
• 13 cups Ranch Dressing
• 13 cups Picante Salsa
• 12 pieces Bacon

1. Thaw chicken and place between two pieces of plastic wrap.
2. Pound with the flat side of a meat hammer until 1/4 inch thick.
3. Remove from plastic, then salt and pepper both sides.
4. In a small bowl, combine cream cheese and pepperjack cheese, and then split into 6 equal parts.
5. Roll into small balls.
6. Take bacon (see note below) and form a cross with two pieces on a tray.
7. Place a ball of cheese into the center of each piece of chicken and form the chicken into a bundle.
8. Place the bundle, opening down, onto the cross.
9. Bring the bacon up on each side of the chicken bundle and pin to the top with a single toothpick in the middle.
10. Place in a 9 x 11 baking dish and cook for 30 minutes at 350 degrees.
11. When done, broil for 5 minutes or until bacon is crispy.
12. Mix ranch dressing and picante sauce and pour onto a serving platter.
13. Place chicken on top of the sauce and prepare more of the same sauce for dipping.
14. Note: I like turkey bacon for this recipe.
15. I also prefer to make my own ranch for the recipe, rather than using the bottled stuff.

chicken breasts, weight cream cheese, pepper, dressing, salsa, bacon

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-wraps-2/ (may not work)