4 boneless, skinless chicken breast halves
1 (3-ounce) package cream cheese, softened
4 teaspoons minced green onion
1 teaspoon dried tarragon leaves
1 teaspoon black pepper
8 slices smoked bacon
Split each breast horizontally, making a pocket and leaving one edge intact. Set aside.
Combine cream cheese, green onion, tarragon, and black pepper. Spoon 1/4 cheese mixture into the pocket of each breast. Wrap each with 2 slices bacon and secure with wooden picks.
Cook over medium heat on the grill or under the broiler, about 10 minutes per side, or until bacon is crisp and chicken tests done.
Serves 4.