• 4 bacon strips
• 2 (6 oz.) boneless chicken breast halves
• 1/4 teaspoon seasoned salt (optional)
• 1/4 cup canned chopped green chilies
• 1 1/2 oz. cream cheese (softened)
• 1 garlic clove

In a large skillet, cook bacon over medium heat until partially cooked but not crisp; drain on paper towels.  Flatten chicken to 1/4 inch thickness.  Sprinkle with seasoned salt if desired.

In a small bowl, combine the chilies, cream cheese and garlic.  Spread over one side of each chicken breast.  Roll up and tuck ends in.  Wrap each with two bacon strips; secure with toothpicks.

Place in an 8 inch square baking dish coated with non-stick cooking spray.  Bake, uncovered, at 375 degrees for 30-35 minutes or until chicken juices run clear (160-170 degrees with meat thermometer).  Discard toothpicks.

YIELD:  2 servings.