Review of last recipe (photo above) - Kinda scary ... the custard was not set enough so I couldn't take a good single serving picture.  This isn't representative as the chocolate layer is rather thin (half of the dark portion is actually crust), and the vanilla custard/meringue layer should have been taller.  I used graham crackers for the crust instead of gingersnaps so my crust wasn't as firm.  It was really tasty, but not something I would feel comfortable making for guests.

TODAY'S RECIPE - CHICKEN CHEESE ROLLS
A Women's Day Magazine Silver Spoon Award winning recipe ...

Serves 6

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

Place split breasts between waxed paper and pound to 1/2" thickness.  Spread each with about 3 tbsp cream cheese mixture and dot with 1/2 tsp butter.  Fold ends over filling (some will ooze out during baking).  Wrap 1 slice of bacon around each roll. 

Place seam side down in shallow baking pan.  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 or until bacon is crisp and golden.

Nutritional Information:  400 calories, 40 G protein, 1 G carbohydrates, 24 G fat, 54 mg cholesterol, 194 mg sodium