Ingredients:
- 4 boneless skinless chicken breasts
- 2 pkgs. Italian Cream Cheese spread for cooking (by Philadelphia brand — it’s new!)
- 4 shallots, finely minced
- 8 slices of bacon
Directions:
Preheat the oven to 375 degrees.
Put the chicken breasts into a ziplock bag and pound them on both sides until they are flat with a meat mallet. The chicken breasts I got were huge, so I cut them in half for more appropriate portion sizes.
Spread the cream cheese mixture liberally on one side of each breast. Sprinkle with the minced shallots.
Roll up the chicken breasts and wrap them with the bacon.
Place on a cookie sheet lined with parchment paper or foil or a silicone mat. Bake for 30 to 45 minutes (until the chicken registers done on a meat thermometer).
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