In Honor of Labor Day Weekend: Bacon Wrapped Chicken

Bacon Wrapped Chicken

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12 servings

12 boneless skinless chicken breast halves
2 (8 ounce) cartons chive & onion cream cheese
2 tablespoons butter
salt
12 slices bacon

Prep Day: Flatten chicken to 1/2″ thickness. Spread 3 tablespoons cream cheese over each chicken piece. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.

Serve Day: Thaw. Bake, uncovered, at 400F for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.

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