Cream Cheese & Chive Stuffed Chicken

Before I even start with this recipe, I'm just going to say that this is one of Jeff's FAVORITES! I used to make it with Regular Bacon, but since we are attempting to eat healthier, I now make it with Turkey bacon. SO - where it calls for Turkey bacon, feel free to use regular bacon if you prefer. Also, you can use half the cream cheese & chive spread and 4 oz. of Mozzarella if you aren't real keen on cream cheese. 

Ingredients: 

1 (8oz) Cream Cheese Chive and Onion Spread
1 1/2 tsp. Minced Garlic
4 Boneless Skinless Chicken Breasts, Butterflied
4 Slices of Turkey Bacon (Sometimes I use 2 Slices per breast, so that would make it 8 Slices)
2 Tbsp. Melted Butter
Salt & Pepper to taste

Directions: 

1. Preheat Oven to 350 F.

2. Mix the minced garlic into the Cream Cheese Spread, stirring to mix well. Spread a thick layer of Cream Cheese spread on half the inside of the butterflied Chicken Breasts. Fold the Chicken over the Cream Cheese. Wrap with a slice of Turkey Bacon (or 2), and secure with toothpicks.

3. Arrange the Chicken in a baking dish and pour the butter over the chicken, Sprinkle with Salt & Pepper to taste. (I sometimes find myself adding Garlic Powder and Onion Powder to taste, as well)

4. Bake for 30 - 45 minutes in the preheated oven, or until the bacon is crisp, and the chicken is no longer pink & juices run clear.

Cream cheese will ooze from the chicken - that's normal. I just scoop it up and place it on the side of the chicken when I'm dishing up plates. I don't think it oozes as much with the mozzarella mixed in.