Bacon Wrapped Stuffed Chicken

A great crowd pleasing recipe.  It combines chicken, bacon, and cream cheese.  It won't score and applause from the low-fat, low-calorie crowd but it is a winner in the flavor category.

Ingredients:
4 boneless skinless breasts cut in half horizontally
1/4 tsp salt
1/4 tsp pepper
1 oz package of cream cheese softened
4 green onions chopped
1/4 tsp tarragon
8 bacon strips
1/4 cup butter melted and divided
2 cups uncooked long grain rice
2 1/4 cups chicken broth
3 cloves of garlic, minced
1/4 cup lemon juice
1 Tbl dill weed
2 tsp grated lemon peel

Directions:
1. Combine cream cheese, onions, and tarragon.  Spread over chicken and roll up from the short end.  Wrap in a strip over bacon and place seam size down on a greased 13x9 baking pan.  Drizzle with 1 Tbl butter. 

2. Cover and bake at 375 degrees for 20-25 minutes or until internal temperature reaches 170 degrees.  Then broil 4-6 inches from heat for 2-3 minutes or until lightly brown.

3. In the meantime bring broth, rice, and garlic to a boil in a large sauce pan.  Reduce to a simmer, cover and cook for 15-18 minutes or until rice is tender.  Add lemon juice, dill, lemon peel and remaining butter.

4. Serve chicken over rice.