Chicken bundles and lemon rice

This wins as the second recipe to post because it was really good.  Super good.  I liked both the chicken and the rice.  I was actually sad to not get to eat the left overs on this meal, but I graciously gave them to my teenage boys knowing they wouldn't appreciate the lentils or quinoa we had as left overs as well.  :)
This is definitely a keeper.
This recipe is from my Taste of Home magazine from a woman named Sheila Cutchlow of Washington, D.C.  Thank you Sheila for such a yummy meal.  This is definitely going in one of my favorites.  As a bonus, it wasn't super hard to prepare -a bit of work to roll the chickens, but no dicing, and they cooked in 20-25 minutes.  Score!  Here is my slightly modified version.

Ingredients

• 4 boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 8 oz package cream cheese (I used Neufchatel with no trouble), softenend
• 4 green onions, chopped
• 1/4 teaspoon dried tarragon
• 8 turkey bacon strips
• 2 Tablespoons melted butter, divided
• 2 cups brown rice
• 3 cups chicken stock
• 3 garlic cloves, minced
• 1/4 cup lemon juice
• 2 teaspoons lemon zest
• 1 Tablespoon dried dill

Directions

1. In a rice cooker, combine brown rice, chicken stock and garlic. (can also cook in a pan, but you may have to adjust the amount of liquid.  For my rice cooker, I added 2 cups rice and filled it to the line labeled 3)  Cook while preparing the chicken.
2. Preheat oven to 375.  Cut each chicken breast horizontally in half;  sprinkle with salt and pepper (honestly I totally forgot the salt and pepper and it was still wonderful.)
3. In a small bowl, combine cream cheese, onions and tarragon.  Spread over chicken.  Roll up from a short side.  Wrap each chicken with a bacon strip.  Place seam side down ina greased 9 X 13 pan.  Drizzle with 1 Tablespoon butter.
4. Cover and bake for 20-25 minutes or until a meat thermometer reads 160.  Broil 4-6 inches from the heat for 2-3 minutes longer or until lightly browned.
5. When the rice is done, stir in lemon juice, dill, lemon peel, and remaining Tablespoon of butter.
6. Serve chicken over rice.  Drizzle with pan juices if desired.