Cream Cheese Bacon Chicken

My husband loves Chicken Cordon Blue, so I figured I would try this next recipe that I found at Sunday Baker.

Cream Cheese Bacon Chicken
4 chicken breasts
1/2 block soft cream cheese
fresh chives
bacon strips (about 10)
salt to taste
2-4 T. butter

Cream Sauce
1/2 c. water
3T. butter
2 chicken bouillon cubes
1 c. heavy cream
1 clove minced garlic
1/2 c. shredded Parmesan
salt and pepper to taste
1 T. cornstarch

Put the chicken into a gallon-size Ziploc and pound to about 1/8" thickness:



Mix together the chopped chives (about 2 T.) and the soft cream cheese. Spread about a T. or so onto each flattened chicken breast. Top with a few small pats of butter:



Roll up the chicken and wrap a couple of bacon slices around. Secure with a toothpick:


Lay the rolls in a greased baking dish and sprinkle with a dash of salt. Put into a 375 degree oven for about an hour, or until juices run clear, uncovered. (you can broil the last few minutes if you want the bacon really crisp).


While that's baking, it's time to make the sauce. In a saucepan, over medium heat, add the butter, water and chicken bouillon cubes. Heat to a boil, dissolving the cubes. Add the heavy cream, bringing back to a soft boil for about 1 minute. Add the cheese, garlic, salt and pepper. If you would like your sauce thick, in a small bowl mix together 1 T. cornstarch with 4 T. hot water. Add this mixture to the cream mixture, whisking over the heat. It will immediately start to thicken. Remove from heat.


When the chicken is done, serve with the delicious sauce poured over the top. I also serve linguine pasta on the side with the sauce. Ohhh, so good!