Chicken Breasts With Bacon

6 Whole chicken breasts (skin Boned — salt lightly)
2 Bunches of green onions (chopped include some green)
8 oz. cream cheese
1 pound Bacon (more or less)

Cream together cheese and chopped onions; form into 12 walnut sized balls.
Wrap half a chicken breast around each one, and one or two slices of bacon around that in such a way as to cover as much of the chicken as possible.
Secure each little bundle with a toothpick or two.
Then broil them on a rack, with a drip pan underneath 6 to 8 inches from the broiler unit.
Turn occasionally, as they brown, and broil about 30 minutes, or until the bacon is done.