So if you're not at all concerned about calories and your husband really likes bacon (yes, I'm talking about Jared), this is really yummy... but not very healthy!
4 (4-6-oz.) fresh boneless, skinless chicken breasts (if possible, buy thin cut chicken--Wal-Mart has it sometimes... it'll save you some time!)
6 ounces cream cheese, softened
2 tablespoons butter, softened
3 tablespoons finely chopped green onions
1 tablespoon diced pimientos (little canned red peppers... usually found by the canned artichokes)
1 clove garlic, crushed
8 strips of bacon
Preheat oven to 400°F.Place chicken between two sheets of plastic wrap and pound to an even 1/2-inch thickness; set aside.In a small bowl, mix together cream cheese and butter until thoroughly combined. Stir in green onion, pimientos and garlic. Place chicken breasts skin side down and spread evenly with cream cheese mixture. Starting with the tapered ends, firmly roll up chicken and wrap with two strips of bacon each. Secure with toothpicks if necessary.Place chicken, seam side down, in an 8-inch square baking pan. Bake for 30 minutes, or until chicken is thoroughly cooked. Remove toothpicks (if necessary) and cover loosely with foil to hold warm.Preheat broiler. Place chicken under broiler for 5 minutes, or until bacon is crisp. Serve immediately. Broil about 5 minutes, or until the bacon is crisp and golden.