2 20 55 75 2 Kirkwood boneless, skinless chicken breasts 1/4 lb Happy Farms mozzarella cheese 6 slices Roseland bacon 1 tsp Carlini olive oil 1/2 tsp Sebree iodized salt 1 tsp Spice Club black pepper 3 tbsp Nature's Nectar lemon juice, from concentrate Pre-heat the oven to 375°F. Lightly oil an oven proof dish with the olive oil. Place one chicken breast between a large piece of plastic wrap and gently beat it with a cook's mallet until large and fairly thin. Try not to make any holes in the chicken! Repeat with the second chicken breast. Divide the cheese among each chicken piece. Make sure it is spread evenly right up to the edges. Roll the chicken breasts up; tuck the last small "fillet" flap up and into the stuffed roll. Wrap the bacon pieces around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath. Gently lift them into the oiled oven dish. Pour lemon juice over the top of the chicken breasts. Season well with black pepper. (Season with salt to taste -- the bacon will make it salty, so be careful when seasoning with salt!) Place the chicken breasts in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on your oven and the size of the chicken breasts. Remove from the oven and place the chicken breasts on a plate. You can serve them whole or sliced. Garnish however you like. Also, you could spoon the excess sauce over the top of the chicken pieces. Note: You can make an optional creamy sauce using crème fraîche and white wine. Upon taking the chicken out of the oven, add the crème fraîche and white wine to the cooking juices in a sauce pan. Whisk together and then gently heat (on medium), whisking all the time. Make sure to keep the chicken warm whilst you do this. Also, feel free to use any type of cheese. Mozzarella is just one option. 0.11 1.4 11 3.1 0.098 1.5 0.37 480 4.6 0 82 30 330 84 28 850 0 0 1.2 4.4 11 0.47 2.3 0 4.6 1.3 0 0 8.5 1.1 0 1600 0.17 230 12.0 0 2.9 78 210 11 0.44 0.037 630 730 0.25 0