Bacon, Cream Cheese, Cheddar Chicken
4 boneless, skinless chicken breasts
1/2 cup cream cheese, softened
1/2 cup shredded cheddar cheese
4-6 slices of bacon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1 tablespoon olive oil (optional, for searing)
Instructions:
Preheat the Oven: Set your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.
Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides with garlic powder, onion powder, salt, and black pepper.
Make the Cheese Mixture: In a small bowl, combine the cream cheese and shredded cheddar cheese. Mix until smooth.
Stuff the Chicken: Carefully cut a pocket into the side of each chicken breast, being cautious not to cut all the way through. Spoon the cheese mixture evenly into each pocket and press the edges to seal.
Wrap with Bacon: Wrap each stuffed chicken breast with 1-2 slices of bacon, ensuring the cheese is secured inside. Use toothpicks if necessary.
Optional Sear: Heat olive oil in a skillet over medium-high heat and sear the wrapped chicken breasts for 1-2 minutes per side until the bacon starts to crisp.
Bake: Place the chicken breasts in the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Broil for Crispiness: For extra crispy bacon, switch to broil mode for the last 2-3 minutes of baking. Keep an eye on it to prevent burning.
Serve: Let the chicken rest for 5 minutes before serving. Enjoy it hot with your favorite sides!