Ingredients
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4boneless skinless chicken breasts, cut crosswise in halfsee savings
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1 pinchsalt and peppersee savings
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1 pkg. (8 oz.)PHILADELPHIA Cream Cheese, softenedsee savings
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1/2 cupchopped spring onionssee savings
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1 tsp.finely chopped fresh tarragonsee savings
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8strips turkey baconsee savings
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4 Tbsp.butter, dividedsee savings
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2-1/4 cupschicken brothsee savings
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2 cupsuncooked rice pilaf (10-minute variety)see savings
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3cloves garlic, choppedsee savings
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4 Tbsp.fresh lemon juicesee savings
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2 tsp.lemon zestsee savings
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3 Tbsp.chopped fresh dillsee savings
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1 Tbsp.chopped fresh parsleysee savings
Directions
1.
HEAT oven to 375 degrees F.
2.
SEASON the 8 chicken breast pieces with salt and pepper to taste. Arrange in a row to add filling and have space to roll.
3.
CREAM together PHILADELPHIA Cream Cheese, spring onions and tarragon. Spread equal amounts of cream cheese filling on the chicken breasts.
4.
STARTING at the smaller end, roll each chicken breast gently towards the wider end until closed. Wrap each with a slice of bacon.
5.
PLACE in ungreased baking dish. Melt 1 Tbsp. butter and brush onto chicken bundles. Cover with foil.
6.
BAKE 20 to 25 min. on middle oven rack. After 20 to 25 min.; uncover and brown under the broiler 5 to 7 min. It will get a light brown kiss from the additional heat.
7.
WHILE chicken is baking, prepare rice by bringing chicken broth, rice and garlic to boil. Reduce heat and simmer 10 min. or until liquid is absorbed.
8.
REMOVE rice from heat and add remaining butter, lemon juice, zest and dill. Place rice on a serving platter. Place bundles on the rice. Generously ladle the pan juices down the center of the bundles. Sprinkle with parsley.
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