3 lg. chicken breasts, split and boned
8 oz. whipped cream cheese with chives, divided into 1/6
1 tbsp. butter
6 slices bacon

Place split boned breasts between waxed paper and pound to 1/2 inch thickness. Spread each with 3 tablespoons cream cheese; dot with 1/2 teaspoon butter. Fold ends over filling and wrap with a slice of bacon. Place seam side down in a shallow baking dish. Bake on top rack in 400 degree oven for 40 minutes or until chicken is tender and juices run clear when meat is pierced. Broil about 5 minutes until bacon is crisp and golden.