Cream Cheese Chicken

Pound boneless, skinless chicken breasts with a meat tenderizer to flatten.

Spread each breast piece with about 1½ tsps of softened butter and 2-3 tbls of softened cream cheese (enough to make a moderate coating on entire breast piece)

Sprinkle with thinly sliced green onions or with onion powder.

Roll breast pieces like jelly roll, beginning, though, at narrow end; wrap/wind a slice of raw bacon around each roll; secure with toothpicks.

Place bacon-wrapped chicken rolls in baking dish and bake uncovered in 350º oven about 35-40 minutes, or until done.

Chicken and bacon will give up some juices/fats, and cream cheese and butter will melt forth a bit from the rolls. Pour these drippings into a bowl and offer at the table with the chicken rolls.

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