Bacon Wrapped Chicken4 skinless, boneless chicken breast halves1 - 4 oz pkg cream cheese, sliced 4 slices of bacon 1 tsp chopped fresh chives 1 - 10.75 oz can condensed cream of chicken soup 1/2 c mayonnaise 1/2 c milk 1 tsp lemon juice 1/4 tsp ground black pepper 1 pinch salt Preheat oven to 325. Pound chicken breasts until flat. Put a slice of cream cheese and 1 tsp chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 13x9 baking dish. In a medium bowl, combine soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth and pour over chicken. Bake in preheated oven for 1 hour, or until no longer pink. To Freeze: Freeze in freezer containers. To Reheat: Bake in a 350 oven for 1 hour or until no longer pink. Cover baking dish with foil. |