Bacon Roll Food Store

Egg rolls are fried, savory rolls, generally filled with cabbage chopped Chinese roast pork. The wheat flour based wrappers form small bubbles when fried, giving them their signature look

INGREDIENTS
4 boneless skinless chicken breasts
8 oz cream cheese (see notes)
8 slices bacon (see notes)
4 oz frozen spinach thawed and well drained
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon black pepper

INSTRUCTIONS
Place chicken breasts, one at a time, between two pieces of plastic wrap and use the flat side of a meat mallet to pound them flat.
In a small bowl, combine cream cheese, spinach, lemon zest, lemon juice, salt, and black pepper.
Depending on the size of the chicken breasts, place 3-4 tablespoons of the mixture in the center of each chicken breast, then spread filling out and roll chicken into a bundle, starting with the short end. Leave some space around the outer edges of the chicken so the filling doesn't ooze out.
Wrap two pieces of bacon around each breast and use toothpicks to hold the bacon ends together.

Place into a greased casserole dish and bake at 375 degrees F for 35 minutes, or until a cooking thermometer shows the internal temperature of the chicken to be 163 degrees F (proper cooking temperature for poultry is 165 degrees F, but there will be "carryover cooking" after the dish is removed from the oven.