4 boneless skinless chicken breasts
1 (4 oz.) cream cheese
4 slices bacon
4 tsp. fresh chives, chopped
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 c. milk
1 tsp. lemon juice
1/4 tsp. pepper
pinch of salt

Preheat oven to 325°F. Pound chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chives in middle of each breast; roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpick. Combine soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth. Place wrapped chicken pieces in a 9 x 13-inch baking dish. Cover chicken with sauce mixture.

Bake at 325°F for 1 hour.