Ingredients

　　4 whole skinless boneless chicken breasts (approximately 5 to 7 ounces each)

　　One 3-ounce package cream cheese, softened

　　3 ounces feta cheese, crumbled

　　1/2 teaspoon dried sweet basil

　　1/2 teaspoon dried oregano

　　1/2 teaspoon House Seasoning (see page 325)

　　4 slices bacon

　　1 leek (optional)

　　4 tablespoons (1/2 stick) butter, melted

　　Preheat oven to 275 degrees. Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese. Mix together basil, oregano, and House Seasoning and sprinkle over chicken. Roll up each breast and wrap with a slice of bacon. At this time, if desired, you can tie up each rolled chicken breast with the green top of a leek. Cut the green top off the vegetable, leaving it long enough to tie around the breast and allowing a couple of extra inches for a knot. Place chicken breasts in a casserole dish and pour melted butter over all. Cover casserole dish with foil and bake for 1 1/2 hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15 to 20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice, with pan juices poured on top.

　　Paula Deen's Kitchen Classics