A bacon and cheese filling adds interest and flavor to plain chicken breast in this recipe.
Recipe from Better Homes and Gardens
4 chicken breast halves (2 to 2-1/2 lb. total)
3/4 cup shredded mozzarella cheese (3 oz.)
1/2 cup crumbled feta cheese
1/4 cup chopped peanuts
2 slices bacon, crisp-cooked, drained, and crumbled or 1/4 cup cooked bacon pieces
Salt and ground black pepper
Bottled ranch salad dressing (optional)
Preheat oven to 350 degree F. Skin chicken, if desired. Using a sharp knife, make a pocket in each breast by cutting horizontally from side to side, leaving edges intact. In a bowl combine mozzarella cheese, feta cheese, peanuts, and bacon. Spoon filling into pockets, packing lightly (pockets will be full). Place chicken, bone side down, in a 3-quart rectangular baking dish. Lightly sprinkle chicken breasts with salt, pepper, and paprika.
Bake, uncovered, for 50 to 55 minutes or until an instant-read thermometer inserted in the chicken registers 170 degree F. If desired, drizzle salad dressing over chicken before serving. Makes 4 servings.
Per Serving: cal. (kcal) 457, Fat, total (g) 29, chol. (mg) 136, sat. fat (g) 10, carb. (g) 3, Monosaturated fat (g) 11, Polyunsaturated fat (g) 5, fiber (g) 1, pro. (g) 44, vit. A (IU) 340, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 13, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 587, Potassium (mg) 379, calcium (mg) 232, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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