1 1/2 # boneless skinless chicken breast
1 package lemon pepper marinade mix
1/2 cup lemon juice
1/2 cup Garden vegetable cream cheese spread
12 slices of bacon
Cut each chicken breast in half then butterfly each piece. Mix lemon pepper marinade mix and lemon juice, pour mixture into repeatable bag. Place chicken in bag and place in refrigerator for at least 30 minutes (8+ hours is best). Remove chicken from marinade and discard remaining marinade. Spread 2 Tbsp of cream cheese into butterflied section. Wrap 3 slices of bacon around each piece of chicken and secure with toothpick. Place on heated ( med-hi) George Foreman grill and cook until bacon is crisp and clear juices run from chicken. This can be served over pasta.