Bacon-wrapped Chicken

Bacon Wrapped Chicken
(from the cookbook Goose Berry Patch 5-Ingredient Dishes in Minutes)

2 boneless skinless chicken breasts, flattened to 1/2" thickness
1/2 tsp. salt
1/4 tsp. pepper
2 T. chive & onion flavored cream cheese, divided
2 T. chilled butter, divided
1/2 tsp. dried tarragon
2 slices bacon

Sprinkle flattened chicken with salt & pepper. Spread 1 T. cream cheese over each chicken creast, top with 1 T. butter and 1/4 tsp. tarragon. Roll up and wrap with one slice bacon. Secure with toothpick. Place chicken seam-side down on ungreased baking sheet (make sure to use a sheet that has a lip all the way around it because the chicken stuffing will ooze out some). Bake at 400 degrees for 30 minutes or until juices run clear when pierced with fork. Increase temperature to broil. Broil 8-10 minutes until bacon is crisp.

serves 2.

** I think next time, I would cook at 350 degrees for a longer time...that hot of a temperature got a little smokey in my oven with the bacon inside.

** This ends up looking like a "fancy" type dish for as easy as it was!