In a zip lock bag or between 2 pieces of plastic wrap, pound chicken breast until it’s all the same thickness, about ½ inch.
Spread 1 Tblsp. of cream cheese over each chicken breast. Top with 1 Tblsp. butter.
Season with salt, pepper and a sprinkle of tarragon.
Roll up each piece, wrap with a slice of bacon, secure with a tooth pick.
Place, seam side down, on a baking sheet.
Bake at 400 degrees for 30 to 35 minutes, or until juices run clear when pierced with a fork.
~ Adding dried chives and onion powder to cream cheese works in a pinch.
~ 1/2 Tblsp. of butter worked out well for me. You decide?
~ No tarragon? I’d like a sprinkle of garlic or basil, but you can make these to YOUR taste!