Chicken & Bacon Roulade paired with Hall 2007 Cabernet Sauvignon

INGREDIENTS 2 boneless skinless chicken breast halves 1 carton (8 ounces) whipped cream cheese with onion and chives 1 tablespoon butter cubed Salt to taste 6 bacon strips
DIRECTIONS Flatten the chicken to 1/2-inch thickness. Spread 3 tablespoons cream cheese over each. Dot with the butter and sprinkle with salt; roll up. Wrap each with a 3 bacon strips. Place, seam side down, in a greased 13-by-9-by-2-inch baking pan. Bake, uncovered, at 400 degrees F for 35-40 minutes or until juices run clear. Broil 6 inches from the heat on each side until bacon is crisp.