Bacon Wrapped Chicken

• 4 skinless, boneless chicken breast halves
• 1 (8 ounce) package cream cheese softened
  
• 4 slices bacon (or more I used way more!) Cooked to almost done- not crispy.
  
• 1 teaspoon chopped fresh chives (or any spices you like, I used garlic and onion)
  
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
  
• 1/2 white wine ( You can use milk, it just makes for a more bland sauce)
  
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 1 pinch salt

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine Cream cheese and spices to make a cheese filling.
   
3. Pound the chicken breasts until flat. Put spoonful of cream cheese in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
4. In a medium bowl, combine condensed soup, sour cream, wine (or milk), lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
5. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

I also like to cook some bacon really crispy and crumble over the entire dish while it cooks!!

Serve over noodles or rice-- very yummy.