Bacon-Wrapped Cream Cheese Stuffed Chicken

Preheat oven to 375°F. Spray a 9×13 baking dish with cooking spray, then set aside.

In a skillet over medium heat, cook bacon until it begins to curl and turn red; bacon should be partially cooked but still flimsy. Place bacon on a paper towel lined plate while preparing other ingredients.

In a small bowl, mix together cream cheese and chives. Set aside.

Place chicken breasts in a Ziploc bag. Using a rolling pin or meat tenderizer, flatten chicken breasts until they’re about 1/4 inch thick.

Spoon a portion of the cream cheese mix and spread it in the center of the chicken breast, keeping at least a 1/2 inch gap from the edges clear.

Starting with the smallest end, roll up the chicken breast. With the seam side of the chicken facing up, wrap pieces of bacon around it so that the ends of the bacon are tucked beneath the chicken. Wrapping this way should secure the bacon and keep the chicken wrapped. If needed, use toothpicks to help keep the chicken wrap together. Place wrapped chicken in prepared baking dish.

Bake bacon-wrapped chicken for 30 minutes. If you’d like the bacon crispy, turn oven to broil and bake for another 1-3 minutes.

Serve immediately with more fresh chopped chives sprinkled on top (optional).