I found the original recipe in a low-carb cookbook, and it is a family favorite! I split the chicken breast toward the thickest part, then place it in a large ziploc bag and pound it thin. Repeat with the remaining breasts. To give the chicken breast more flavor, I sprinkle it lightly with poultry seasoning. I also use a full 8oz. pkg of cream cheese. After mixing the filling, I spread it over the chicken breast and roll it up jelly roll style, wrap it in uncooked bacon, and secure it with toothpicks. These are awesome on the grill, but also great in the oven. Oh, I leave out the salt....recipe doesn't need it!

Reviewed On: Oct. 12, 2009