STUFFED and WRAPPED CHICKEN BREAST

STUFFED and WRAPPED CHICKEN BREAST


8 slices bacon
6-oz. cream cheese, softened
4 green onions, chopped
¼ cup chopped red bell pepper
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
4 boneless, skinless chicken breast halves


1. Preheat oven to 350^. Lightly grease a small baking dish.

2. Place the bacon in a large, deep skillet. Cook over medium high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels, set aside.

3. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt and pepper in a bowl until combined. Divide the mixture on each chicken breast. Fold the breast in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place in the prepared baking pan.

4. Bake in preheated oven until the chicken is no longer pink in the thickest part, 30-35 minutes. Remove the toothpicks before serving.

Yield: 4 servings.