- 4 boneless, skinless chicken breasts, cut crosswise in half
- 1 pinch salt and pepper
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/2 cup chopped spring onions
- 1 teaspoon finely chopped fresh tarragon
- 8 strips turkey bacon
- 4 tablespoons butter, divided
- 2 1/4 cups chicken broth
- 2 cups uncooked rice pilaf (10-min. variety)
- 3 cloves garlic, chopped
- 4 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Heat oven to 375 degrees F.
- Season the 8 chicken breast pieces with salt and pepper to taste. Arrange in a row to add filling and have space to roll.
- Cream together PHILADELPHIA Cream Cheese, spring onions and tarragon. Spread equal amounts of cream cheese filling on the chicken breasts.
- Starting at the smaller end, roll each chicken breast gently towards the wider end until closed. Wrap each with a slice of bacon.
- Place in ungreased baking dish. Melt 1 Tbsp. butter and brush onto chicken bundles. Cover with foil.
- Bake 20 to 25 min. on middle oven rack. After 20 to 25 min.; uncover and brown under the broiler 5 to 7 min. It will get a light brown kiss from the additional heat.
- While chicken is baking, prepare rice by bringing chicken broth, rice and garlic to boil. Reduce heat and simmer 10 min. or until liquid is absorbed.
- Remove rice from heat and add remaining butter, lemon juice, zest and dill. Place rice on a serving platter. Place bundles on the rice. Generously ladle the pan juices down the center of the bundles. Sprinkle with parsley.