Ingredients
8 ounce(s) of Philadelphia Cream Cheese, softened
4 Chicken breasts, cut in half width wise
1/2 cup(s) of Spring Onion, chopped
1 tsp. of Tarragon, finely chopped
8 Turkey Bacon slices
2 cup(s) of Rice Pilaf (10 minute variety)
2 1/4 cup(s) of Chicken Broth
3 Garlic Cloves, chopped
4 tbsp. of Butter
3 tbsp. of Fresh Dill, chopped
4 tbsp. of Fresh Lemon Juice
2 tsp. of lemon zest
1 pinch of Salt & Pepper to taste
1 tbsp. of Parsley for garnish
Preparation
Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes Servings: 4
- Preheat oven to 375 degrees
- Melt 1 tablespoon of butter
- Season the 8 chicken breast pieces with salt and pepper to taste.
- Arrange in a row so that you can add the filling and have space to roll!
- Cream together the Philadelphia Cream Cheese, spring onion, tarragon.
- Spread equal amounts of the Philadelphia Cream Cheese filling on the chicken breasts.
- Starting at the smaller end, roll each gently, toward the wider end, until closed.
- Wrap each with a slice of bacon.
- Place in ungreased baking dish and brush the tops with melted butter.
- Cover with aluminum foil and bake at 375 degrees for 20 - 25 minutes, on the middle rack of the oven.
- After 20 - 25 minutes, uncover and let brown under broiler for 5 - 7 minutes more. It will get a light brown kiss from the additional heat.
- While your chicken is baking, prepare rice by bringing the chicken broth, rice and garlic to a boil.
- Reduce heat and simmer for 10 minutes or until all liquid is absorbed.
- Remove rice from heat and stir in butter, lemon juice and dill. Set aside.
- Place rice on a serving platter, and position each bundle down the center.
- Generously ladle the delicious pan juices down the center of the Bundles.
- Sprinkle with parsley.
