Instructions

1. Lay one chicken breast flat on your cutting board. Remove the tenderloin with a sharp knife. Seal the tenderloins into 1 of the plastic sandwich bags, to be used in another recipe.

2. Fold the breast in half and wrap one slice of bacon around the outside of the breast. Secure the bacon with a toothpick at each end of the strip of bacon. Repeat this process with the remaining chicken breasts.

4. Pour 1/2 cup of the marinade in each of the plastic sandwich bags and put 2 chicken breasts in each bag. Refrigerate the chicken and the marinade for 8 hours.

5. Remove the chicken from the plastic bags and pour the marinade into a sauce pan. Bake the chicken at 425 degrees F for 20 minutes, until the bacon begins to brown.

6. Heat the marinate to boiling. Reduce the heat under the marinade to medium low and add 3/4 cup whipping cream. Reduce the mixture until thickened slightly. Serve the chicken on a platter, topped with the cream sauce. Add salt and pepper to taste.