Stuffed Chicken Rolls - chicken breasts

Method

• Cut each chicken breast into 2 long pieces.
• Pound the chicken breasts until thin.
• In a small bowl mix the 2 teaspoons of cinnamon with 1 teaspoon of salt and the 1 teaspoon of pepper.
• Season the chicken with the mixed cinnamon, salt and pepper on both sides.
• 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 1/4 teaspoon pepper.
• 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.
• 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.
• ).
• Set aside meat rolls.
• 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.
• ).
• Wrap a slice of Swiss cheese around each meat roll, width wise.
• Wrap a slice of bacon lengthwise around each meat roll.
• 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.
• ).
• Repeat until all the rolls are made.
• Place each egg roll in a lightly greased 9 x 13 baking dish or pan.
• 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.
• ).
• Bake at 375 loosely covered with a piece of aluminum foil for 30 minutes to avoid the bacon getting brown too quickly.
• Remove the foil and bake another 30 minutes until golden brown and juices run clear.
• Let sit 5 10 minutes to allow the meat to reabsorb some of the juices.
• (The Bacon should be browned and the juices clear.
• ).