Bacon-Wrapped Cream Cheese Chicken Breast

This is not at all difficult to make --- although you can use uncooked bacon strips I prefer to semi-cook the bacon in the oven first just to release some fat but do not cook until crisp or wrapping it around the chicken will be impossible --- the chicken may be prepared up to one day in advance, which makes this great dinner party food, just cover refrigerate and mix up the sauce when ready to bake :)

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 8  boneless skinless chicken breasts
• 1 (8 ounce) package cream cheese with chives (sliced into 8 even squares)
• 16  slices bacon (cooked but not until crisp)
• 2 (10 ounce) cans  cream of chicken soup
• 2 -3  tablespoons  grated parmesan cheese
• 1  small onion, finely chopped (about 1/4 cup)
• 3⁄4 cup milk
• 1⁄2 cup sour cream
• 1⁄2 cup mayonnaise (or use all sour cream or mayo)
• 1⁄4 teaspoon  white salt (to taste)
•  black pepper
•  grated cheddar cheese, to taste (optional)

Directions

1. Set oven to 325 degrees F.
2. Butter a large baking dish.
3. Pound the chicken breast until flat (pound just enough to roll up easily).
4. Place 1 slice cream cheese in the middle of each breast.
5. Roll up the chicken breast (it does not matter if a little of the cream cheese comes out of the sides).
6. Wrap 2 slices of bacon around each breast, secure with a toothpick then place into prepared baking dish.
7. In a bowl mix undiluted soup with Parmesan cheese, sour cream, mayonnaise, milk, onion, salt and black pepper; mix until well combined then pour over chicken.
8. Bake for about 45 minutes or until the chicken is fully cooked.
9. Remove from oven and sprinkle with cheddar cheese (if using) then return to oven for a few minutes to melt cheese.
10. Delicious!