CHICKEN RENEÉ
4 boneless chicken breasts, pounded thin
8 tablespoons soft cream cheese with chives
8 pieces raw bacon
Put 1 tablespoon cream cheese in center of each breast. Fold in the sides and roll up to encase the cheese. Wrap 2 bacon strips around each breast. Place in a greased baking pan. Bake 350º, 20-30 minutes, until the bacon and chicken are cooked. Top each with 1 tablespoon of cream cheese and bake another 15 minutes.
Makes 4 servings
Do not freeze
Per Serving: 293 Calories; 17g Fat; 33g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
I thought this was pretty tasty, but the cream cheese on top didn't look too nice. What I might do next time is dilute the 4 remaining tablespoons of cream cheese in a bit of water to make a sauce, then heat and pour over the cooked chicken. There is a lot of grease in the bottom of the pan from the bacon, so you wouldn't want to pour the sauce over it while baking.
UPDATE: I made this again and made a sauce from the last 1/4 cup of cream cheese. I've decided to just omit this next time and maybe top with a mushroom sauce. I baked the chicken for 35 minutes, then broiled it a few minutes to brown the bacon. It still could have used longer baking; maybe 45 minutes total. The meat was cooked through, but the bacon was a little too "squishy".