Bacon Wrapped, Mozzarella and Pesto Stuffed

• Gluten free

• Meat

  • 8 slices Bacon, raw
  • 4 Chicken breasts

• Condiments

  • 1/4 cup Basil pesto

• Baking & Spices

  • 1 Salt

• Dairy

  • 4 oz Mozzarella cheese

Found on willcookforsmiles.com

Description

Ingredients

• 4 chicken breasts
• 4 oz mozzarella cheese, block
• About ¼ cup basil pesto
• Salt
• 8 slices of raw bacon

Directions

• Preheat oven to 350 and preheat a cast iron skillet (or a cooking pan that is oven safe) on stove-top, over medium-high heat. Make sure that your skillet is well seasoned and lightly greased. (If using an oven-safe cooking pan, youll want to use a couple of tablespoons of oil to grease the pan.)
• Lay the chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (larger part) of the chicken breast in the center and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all four breasts.
• Using you hands, add about a tablespoon of pesto inside each chicken breast pocket.
• Slice the cheese into thin slices and stuff the chicken with 3-4 slices each. Make sure the cheese is even throughout the chicken pocket.
• Salt each stuffed chicken breast.
• Wrap each chicken breast with two slices of bacon, tucking the ends under one of the bacon rings.
• Carefully place each chicken breast in the hot skillet. Sear chicken for about 3 minutes on each side. Your goal is to sear the bacon, not to cook the chicken all the way.
• (Carefully pour off most of the bacon grease.)
• Transfer the skillet into pre-heated oven and bake for about 15 minutes.
• (Judge cooking time according to the size of the biggest thicken breast.)