I grabbed some cream cheese on sale not too long ago and wondered what I would do with it besides having bagels, bagels, bagels. It's the lower fat cheese so it's not so great for cheesecake. I found some helpful options on AllRecipes.com. This is not something that I will probably keep in our rotation but it will help us use up some of the cream cheese!
Stuffed and Wrapped Chicken Breast
8 slices bacon (or more)
6 oz cream cheese, softened
4 green onions
1/4/C red bell pepper
1 t garlic powder
1 t salt
1/2 t pepper
4 skinless, boneless chicken breast halves (pounded thin)
Preheat oven to 350F. Lightly grease a small baking dish.
Cook bacon over medium-high heat until the grease has mostly rendered but still very soft, about 3 minutes. Remove, pat dry with paper towels, set aside, resist eating it.
Bake in preheated oven until the chicken is no longer pink in the thickest part, 30 - 35 minutes, and juices run clear. Remove toothpicks before serving or at least give them fair warning.
**As you can see above, I did not cook the bacon. I read that it would cook well enough. While that is true it was a little soggy in places so I would probably cook it first, next time. I was trying to streamline the process. The cheese melts quite a bit and there will be some soupy goopy on the bottom but doesn't hurt anything.
Another option for flavoring the cream cheese would be to use 1 clove of garlic and two tablespoons of dried chives. You can also substitute regular bacon for turkey bacon.