Wrap each chicken tenderloin with a slice of streaky bacon.
These can be cooked 2 ways. Either place in a baking dish and bake at 180C/350F for 20 minutes, or gently fry (see notes below) in a frying pan for 15 minutes until golden on all sides.
Remove the bacon wrapped chicken then add the cream cheese to deglaze the baking dish or frying pan, to pick up all the bacon flavour into the cream cheese to make a beautiful creamy sauce. Add enough double/heavy cream to make a pourable sauce.