This recipe features tender chicken breasts stuffed with a creamy herb filling, wrapped in crispy bacon, and baked to perfection.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Place the chicken breasts between two sheets of wax paper and gently pound them to an even thickness.
Flattening the chicken helps it cook evenly and makes it easier to roll.
Juice the lemon and dip each chicken breast in the lemon juice to coat.
The lemon juice adds a tangy flavor and helps tenderize the chicken.
In a mixing bowl, combine the cream cheese, green onion, dried tarragon, and salt until well mixed.
Ensure the cream cheese is softened for easier mixing.
Spread about 2 tablespoons of the cream cheese mixture onto each chicken breast.
Spreading evenly ensures every bite is flavorful.
Roll up each chicken breast and wrap it with two slices of bacon, securing with toothpicks.
Wrapping with bacon adds flavor and keeps the chicken moist.
Place the chicken rolls in a baking dish coated with non-stick spray.
Arrange the rolls seam-side down to prevent unrolling during baking.
Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the bacon is crispy.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken rolls warm, garnished with additional chopped green onions if desired.
Serving immediately ensures the bacon remains crispy.
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