Cream Cheese Stuffed Chicken Breasts
4 boneless, skinless chicken breasts trimmed of visible fat
1 teaspoon salt
4 tablespoons fresh tarragon, finely chopped
8 ounces cream cheese, softened
1/2 cup onion, finely chopped
2 cloves garlic, minced
Preheat the oven to 350º F.
Stir the onion and garlic into the cream cheese until well blended; divide evenly between the chicken by placing a dollop in the center of each breast. Roll or fold the chicken around the cream cheese mixture, tucking the ends under and securing with toothpicks. Sprinkle the tarragon evenly over the chicken packages, and wrap each with a piece of bacon. Place in an 8″x11″ baking dish and drizzle with the melted butter.