Veggie Cream Cheese Stuffed Chicken

• Gluten free

• Meat

  • 8 slices Bacon
  • 4 Chicken breast, medium boneless skinless halves

• Produce

  • 1 tsp Garlic powder
  • 2 tbsp Green bell pepper
  • 3 Green onions
  • 2 tbsp Red bell pepper
  • 1 tbsp Sun dried tomatoes

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 8 oz Cream cheese

Found on bakeatmidnite.com

Description

Ingredients

• 4 medium boneless skinless chicken breast halves
• 8 slices uncooked bacon
• Filling:
• 8 oz softened cream cheese
• 3 green onions (scallions) finely chopped
• 2 tbs red bell pepper, finely diced
• 2 tbs green bell pepper, finely diced
• 1 tbs sun dried tomatoes, finely diced
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp pepper

Directions

• Preheat oven to 375 degrees F. Lightly spray a 11 x 7 or 13 x 9-inch baking dish with non-stick spray.
• Prepare chicken breast for stuffing as per video in the post (or use your preferred method)
• Mix all filling ingredients in a small bowl and divide into 4 equal portions.
• Place a filling portion in each chicken breast and roll up as per the video (or your favorite method)
• Wrap each roll with 2 slices of bacon and place in prepared pan.
• Bake for 45-60 minutes or until chicken tests done--either the juice runs clear or 180 degrees F on a meat thermometer.
• If bacon didnt crisp during cook time, place it under the broiler for a minute or two--this step is optional.