Servings: 4
Prep Time: 20 Min.
Cook Time: 32 Min.

+ 4 boneless skinless chicken breasts, cut crosswise in half
+ 1 pinch of salt and pepper
+ 1 pkg. (8 oz.) PHILADELPHIA® Cream Cheese, softened
+ 1/2 c. chopped spring onions
+ 1 tsp. finely chopped fresh tarragon
+ 8 strips turkey bacon
+ 4 Tbsp. butter, divided
+ 2-1/4 c. chicken broth
+ 2 c. uncooked rice pilaf (10-min. variety)
+ 3 cloves garlic, chopped
+ 4 Tbsp. fresh lemon juice
+ 2 tsp. lemon zest
+ 3 Tbsp. chopped fresh dill
+ 1 Tbsp. chopped fresh parsley

1. HEAT oven to 375ºF.
2. SEASON the 8 chicken breast pieces with salt and pepper to taste. Arrange in a row to add filling and have space to roll.
3. CREAM together PHILADELPHIA Cream Cheese, spring onions and tarragon. Spread equal amounts of cream cheese filling on the chicken breasts.
4. STARTING at the smaller end, roll each chicken breast gently towards the wider end until closed. Wrap each with a slice of bacon.
5. PLACE in ungreased baking dish. Melt 1 Tbsp. butter and brush onto chicken bundles. Cover with foil.
6. 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.
7. 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.
8. 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.