BACON WRAPPED CHICKEN with Herb Cheese Filling

This is simple & delicious!

4 large chicken breasts, pounded to 1/2 inch thickness
1 pkg. bacon (12 strips)
Cream cheese filling:
12 oz. pkg. whipped cream cheese
3/4 tsp. Italian seasonings
1 clove garlic
1/2 tsp. salt
fresh ground pepper
Grated cheese (opt)

Mix cream cheese and refrigerate at least 1 hour. Pound the chicken. Spread about 2 TBS of cream cheese on chicken breast, dab with butter and roll up. Wrap with 2 or 3 pieces of bacon and secure with toothpicks. Place seam down onto greased baking pan. Bake at 400 for 35-40 minutes, or until juices run clear. Raise to 6 inches under broiler and broil for 5 minutes to make the bacon crisp. I also like to melt swiss, or mozzarella cheese on the top.