4 Chicken breasts, sliced in half and then sliced on the thin side.Cover a baking pan with aluminum foil.
1 8oz of Neufchatel Cheese (Cream Cheese is good too)
2-3 stalks of green onions, sliced
¼-1/2 C of pecan pieces
¼ tsp salt
freshly ground black pepper
1 package of bacon strips (maybe try ones that aren’t so thick sliced? Maybe these will bake quicker and get crisp quicker)
Mix the green onions, pecans, salt, black pepper and cream cheese.
Cut the chicken breasts into quarters from top view, half of the chicken, then using your knife parallel to the cutting board, make another cut. Pound down to flatten a little. Place a good rounded teaspoon of the cream cheese in there. Then take one bacon strip and placing it on the cutting board, start on one end of the chicken breast piece and wrap the bacon around it, covering all cream cheese trying to use the bacon to keep the chicken in a tight bundle. Place cream cheese “side” down on the pan.
Bake at 425 degrees until the thermometer reaches 165 or until juices run clear—about 15-20 minutes.