Serves 6.

You will need 6 whole chicken breasts, cut in half, skinned, and boned. Your butcher will perform the operation cheerfully, or grumpily - depending on how his feet feel. If you haven't a butcher, or if the chicken breasts are already in your freezer, it will be necessary to bone and skin them yourself. But it isn't hard with a good sharp knife. Salt lightly; because of the bacon, you won't need much. Then you will need:

8 oz. cream cheese
2 bunches green onions, chopped - including a good deal of the green
Some toothpicks

Cream together the cheese and chopped onion, then form it into 12 walnut-size balls. Wrap half a chicken breast around each one, and 2 slices bacon around that (in such a way as to cover as much of the chicken as possible). Secure each little bundle with a toothpick or two.

Then broil them on a rack, with a drip pan beneath, about 6 to 8 inches away from the broiler until. (The proper distance is every girl's own decision, because gas and electric broilers differ, and so do individual ovens.) Turn the chicken breasts occasionally, as they seem to need it, and broil them about 30 minutes, or until bacon is well-done.

As I pointed out, this is an interesting chicken arrangement, with a subtle and exceptionally good flavor. At the French restaurant I suppose it would be titled "Blanc de Volaille au Lard a Notre Moniere". But on the whole I think I still prefer Chicken Breasts with Bacon.