8 chicken breasts, boned and skinned
8 ounces cream cheese
4 t. butter
8 slices lean bacon
1t. parsley flakes
Wash the chicken and pat dry. Put chicken between 2 sheets of waxed paper. Pound the chicken with a flat meat mallet to one quarter inch thick. Slice the cream cheese into 8 equal slices. Put one slice of cream cheese in the center of each piece of chicken. Top each piece of cheese with one half teaspoon of butter. Sprinkle with a little parsley. Roll up chicken , tucking sides in.. Wrap bacon around chicken. Put in a baking dish on the top oven rack. Bake at 400 degrees for 40 minutes until juices run clear when pierced.