-
1
Cut each chicken breast into 2 long pieces.
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2
Pound the chicken breasts until thin.
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3
In a small bowl mix the 2 teaspoons of cinnamon with 1 teaspoon of salt and the 1 teaspoon of pepper.
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4
Season the chicken with the mixed cinnamon, salt and pepper on both sides.
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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 1/4 teaspoon pepper.
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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.
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7
Repeat until all the meat is rolled with the cheese artichoke mixture.
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8
(Do not worry if you don't get perfectly shaped rolls, the Swiss cheese & bacon will help to shape the rolls later.
-
9
).
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10
Set aside meat rolls.
-
11
Evenly sprinkle the chopped cilantro leaves on one side of each meat roll.
-
12
(Easy does it, cilantro is a strong spice and you want to flavor the meat rolls not overpower them.
-
13
).
-
14
Wrap a slice of Swiss cheese around each meat roll, width wise.
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15
Wrap a slice of bacon lengthwise around each meat roll.
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16
With a second slice wrap bacon width wise around the same meat roll.
-
17
Cover as much of the roll as possible.
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18
( secure with a toothpick if needed, I found it unnecessary.
-
19
).
-
20
Repeat until all the rolls are made.
-
21
Place each egg roll in a lightly greased 9 x 13 baking dish or pan.
-
22
Gently sprinkle the cardamom on the top of the meat rolls.
-
23
(Use a gentle sprinkling, it is also a strong spice and you only want a flavoring of it.
-
24
).
-
25
Bake at 375 loosely covered with a piece of aluminum foil for 30 minutes to avoid the bacon getting brown too quickly.
-
26
Remove the foil and bake another 30 minutes until golden brown and juices run clear.
-
27
Let sit 5 10 minutes to allow the meat to reabsorb some of the juices.
-
28
(The Bacon should be browned and the juices clear.
-
29
).
