4 boneless, skinless chicken breasts
1/2 c garlic and herb cheese spread (Boursin or Alouette)
4 slices bacon
Fresh ground black pepper to taste
Preheat oven to 375. Place chicken breasts, one at a time, in large zip-top bag. Pound chicken with meat mallet, from center out, until approximately 1/4 inch thick. Place chicken breast, membrane side down, on work surface. Add 1 t cheese in center and spread evenly to all edges. Roll chicken breast with cheese inside and tuck edges. Wrap one bacon slice around stuffed chicken, making sure edges are sealed underneath. Place in lightly oiled ovenproof dish and repeat with remaining chicken breasts. Season well with freshly ground black pepper.
Bake 40-50 minutes until chicken is cooked through. Note: for crispy bacon, turn oven to broil for last 5 minutes.
Remove chicken from dish and cover loosely. Add 1/4 c water to dish and whisk to deglaze cheese and bacon rendering over medium high heat 3-5 minutes. Slice chicken and pour sauce over. Serves 4.
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