Stuffed Chicken Rolls

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 4 boneless skinless chicken breasts
• 2 teaspoons of a good ground cinnamon (i used vietnamese because it's the best)
• 5 ounces original creamy swiss laughing cow cheese
• 8 slices swiss cheese (1 ounce)
• 12 canned artichoke hearts, non-marinated -coarsely chopped (quartered pieces or 3 whole artichokes)
• 3/4 teaspoon salt, for filling
• 1/4 teaspoon black pepper, for filling
• 1 lb hickory smoke thin sliced bacon (brought to room temperature)
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 teaspoon salt and pepper, for the chicken piece
• 1/2 teaspoon ground cardamom
• round toothpick (optional)

Recipe

• 1 cut each chicken breast into 2 long pieces.
• 2 pound the chicken breasts until thin.
• 3 in a small bowl mix the 2 teaspoons of cinnamon with 1 teaspoon of salt and the 1 teaspoon of pepper.
• 4 season the chicken with the mixed cinnamon, salt and pepper on both sides.
• 5 in a medium bowl mix the laughing cow cheese and the chopped artichokes together and season with the 3/4 teaspoon of salt and and the ¼ teaspoon pepper.
• 6 take one of the strips of meat and put a small amount of the cheese/artichoke mixture (about 1 - 1 1/2 tablespoon) on the meat and roll towards the opposite side.
• 7 repeat until all the meat is rolled with the cheese artichoke mixture. (do not worry if you don't get perfectly shaped rolls, the swiss cheese & bacon will help to shape the rolls later.).
• 8 set aside meat rolls.
• 9 evenly sprinkle the chopped cilantro leaves on one side of each meat roll. (easy does it, cilantro is a strong spice and you want to flavor the meat rolls not overpower them.).
• 10 wrap a slice of swiss cheese around each meat roll, width wise.
• 11 wrap a slice of bacon lengthwise around each meat roll.
• 12 with a second slice wrap bacon width wise around the same meat roll. cover as much of the roll as possible. ( secure with a toothpick if needed, i found it unnecessary.).
• 13 repeat until all the rolls are made.
• 14 place each egg roll in a lightly greased 9 x 13 baking dish or pan.
• 15 gently sprinkle the cardamom on the top of the meat rolls. (use a gentle sprinkling, it is also a strong spice and you only want a flavoring of it.).
• 16 bake at 375 loosely covered with a piece of aluminum foil for 30 minutes to avoid the bacon getting brown too quickly.
• 17 remove the foil and bake another 30 minutes until golden brown and juices run clear.
• 18 let sit 5 â??10 minutes to allow the meat to reabsorb some of the juices. (the bacon should be browned and the juices clear.).