Chicken Cream Cheese Bundles

Chicken:
4 boneless skinless chicken breast halves
4 oz light cream cheese
4 oz fat free cream cheese
2 Tbsp fresh chives, chopped
1 clove garlic, minced
4 slices turkey bacon
Sauce:
1 oz muchrooms, thinly sliced
1/2 small onion, finely chopped
1 Tbsp cornstarch
3/4 c chicken broth
1 Tbsp chopped parsley
2 tsp dry sherry or apple juice
Preheat oven to 400°. Coat a baking pan with cooking spray. Rinse chicken and pat dry. Pound to 1/4" thickness in plastic wrap. In a bowl, stir together the cheeses, chives, flour and garlic. Spread 1/4 of the mixture on each chicken piece. Fold in the long sides of the chicken and roll up from the short side, jellyroll style. Wrap 1 slice of bacon around each. Secure with toothpicks. Bake 40 minutes or until juices run clear. Turn on broiler and broil 3 minutes or until bacon browns.
To make sauce: Meanwhile, coat a medium saucepan with cooking spray and warm over medium heat. Add mushrooms and onion. Cook, stirring often, for 10 minutes, until tender. In small bowl, dissolve cornstarch in 1/4 c broth. Add to mushrooms along with parsley, sherry and remaining 1/2 c chicken broth. Bring to a boil over high heat, stirring constantly. Reduce heat to low and cook for 1 minute. Serve with the chicken.
Makes 4 servings.
Per serving: 294 cal; 12g fat; 7g carbs

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