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This recipe was created for RSC Lucky #13 contest. It was a flop due to the addition of the cardamon, etc. Please see the newly posted Chicken_bacon Double Cheese Rolls #357802 which I can tell you is not only much, much better than this one...but it's too bad it couldn't have been the version that was submitted for the contest.
- 4 boneless skinless chicken breasts
- 2 teaspoons of a good ground cinnamon (I used Vietnamese because it's the best)
- 5 ounces original creamy swiss Laughing Cow cheese
- 8 slices swiss cheese (1 ounce)
- 12 canned artichoke hearts, non-marinated -coarsely chopped (quartered pieces or 3 whole artichokes)
- 3⁄4 teaspoon salt, for filling
- 1⁄4 teaspoon black pepper, for filling
- 1 lb hickory smoke thin sliced bacon (brought to room temperature)
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 teaspoon salt and pepper, for the chicken piece
- 1⁄2 teaspoon ground cardamom
- round toothpick (optional)
- Cut each chicken breast into 2 long pieces.
- Pound the chicken breasts until thin.
- In a small bowl mix the 2 teaspoons of cinnamon with 1 teaspoon of salt and the 1 teaspoon of pepper.
- Season the chicken with the mixed cinnamon, salt and pepper on both sides.
- In a medium bowl mix the Laughing Cow Cheese and the chopped artichokes together and season with the 3/4 teaspoon of salt and and the ¼ teaspoon pepper.
- Take one of the strips of meat and put a small amount of the cheese/artichoke mixture (about 1 - 1 1/2 Tablespoon) on the meat and roll towards the opposite side.
- Repeat until all the meat is rolled with the cheese artichoke mixture. (Do not worry if you don't get perfectly shaped rolls, the Swiss cheese & bacon will help to shape the rolls later.).
- Set aside meat rolls.
- Evenly sprinkle the chopped cilantro leaves on one side of each meat roll. (Easy does it, cilantro is a strong spice and you want to flavor the meat rolls not overpower them.).
- Wrap a slice of Swiss cheese around each meat roll, width wise.
- Wrap a slice of bacon lengthwise around each meat roll.
- With a second slice wrap bacon width wise around the same meat roll. Cover as much of the roll as possible. ( secure with a toothpick if needed, I found it unnecessary.).
- Repeat until all the rolls are made.
- Place each egg roll in a lightly greased 9 x 13 baking dish or pan.
- Gently sprinkle the cardamom on the top of the meat rolls. (Use a gentle sprinkling, it is also a strong spice and you only want a flavoring of it.).
- Bake at 375 loosely covered with a piece of aluminum foil for 30 minutes to avoid the bacon getting brown too quickly.
- Remove the foil and bake another 30 minutes until golden brown and juices run clear.
- Let sit 5 –10 minutes to allow the meat to reabsorb some of the juices. (The Bacon should be browned and the juices clear.).