Stuffed Bacon Chicken with Rice

Stuffed Bacon Chicken with Rice

4 boneless skinless chicken breast halves

¼ tsp salt

¼ tsp pepper

1 pkg. (8 oz) Cream Cheese, softened

4 green onions, chopped

1 tsp minced fresh tarragon or ¼ tsp dried tarragon

8 turkey bacon strips

¼ cup butter, melted, divided

2 cups uncooked long grain rice

2 ¼ cups chicken broth

3 garlic cloves, minced

¼ cup lemon juice

3 Tbsp snipped fresh dill or 1 Tbsp dill weed

2 tsp grated lemon peel

1 Tbsp minced fresh parsley

1.  Cut each chicken breast horizontally in half; sprinkle with salt and pepper

2.  In a small bowl, combine the cream cheese, onions, and tarragon; spread over chicken.  Roll up from a shot side; wrap each with a bacon strip.  Place seam side down in a greased 13 in. x 9 in baking pan.  Drizzle with 1 Tbsp butter

3.  Cover and bake at 375 for 20-25  minutes or until a meat thermometer reads 170.  Broil 4-6 in. from the heat for 2-3 minutes or until lightly browned.

4.  Meanwhile, in a large saucepan, bring rice, broth and garlic to a boil.  Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.  Stir in the lemon juice, dill, lemon peel and remaining butter.

5.  Serve chicken over rice; drizzle with pan juices.  Garnish with parsley.