12 strips of bacon
4 chicken breast halves, boneless and skinless
1 packages(3 ounces) cream cheese, softened
1 package of shredded cheddar cheese
4 garlic cloves, minced
1 teaspoon salt
Cook bacon in a large skillet over medium heat until cooked but not crisp. Place cooked bacon on a paper towel to drain. Wrap the chicken breasts in plastic wrap and pound to flatten to about 1/8 inch thickness.
Remove the plastic wrap. Spread the cream cheese & shredded cheese over one side of the chicken breast. Sprinkle salt and minced garlic on top. Roll up from the longest side and tuck the ends in.
Wrap the bacon around each piece of chicken and secure them in place with toothpicks. Place them in a greased 1 quart baking dish or place them on the grill. Cook at 350 degrees until the chicken juices run clear and bacon crisps up.
This should take 10 to 15 minutes in either the oven or the grill.
If cooking on the grill, metal skewers work best since bamboo tends to char.
If you want to use bamboo skewers, remember to soak them for at least an hour in water before using them.
Remove toothpicks and skewers before serving.