This had a name and an actual recipe, but I've long forgotten both. I'll just tell you what to do. Then you pick yourself a mighty-fine name for this tasty dish.
Cream Cheese Chicken
Pound boneless, skinless chicken breasts with a meat tenderizer. Spread each breast piece with about 1½ tsps of softened butter and 2-3 tbls of softened cream cheese (enough to make a moderate coating on entire breast piece); sprinkle with thinly sliced green onions or with onion powder. Roll breast pieces like jelly roll; wrap/wind a slice of raw bacon around each roll; secure with toothpicks. Place bacon-wrapped chicken rolls in baking dish and bake uncovered in 350º oven about 35-40 minutes, or until done.
Chicken and bacon will give up some juices/fats and cream cheese and butter will melt forth a bit from the rolls. Pour these drippings into a bowl and offer at the table with the chicken rolls.
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