Cheese Stuffed Chicken

4 Skinless chicken breast filets

4 oz goat cheese

Sundried tomatoes, diced

1 red pepper cut into strips

garlic salt

black pepper

8 slices of bacon

toothpicks

Preheat oven to 425 degrees.

Cut the chicken breast (start at the thickest part of the side) and fold open as pictured below:

I must interrupt this recipe to point out the new pan in the above picture.

 It was a gift from my Aunt Cheryl.

She saw my recipe for Italian Sausage Stromboli and the pathetic cookie sheet I was using (that I had hoped no one would notice) and she felt compelled to buy me a new baking sheet.

 Thank you Auntie Cheryl! I can now hold my head up high!

Now back to our regularly scheduled recipe.

After you have split the chicken breasts, spread with goat cheese,

Take your red pepper slices:

Place a few slices on top of the cheese,

sprinkle a little of your diced sundried tomatos, sprinkle black pepper and a little garlic salt

 and fold the chicken over.

Now, take 2 pieces of bacon per filet and wrap around chicken using toothpicks to help keep the chicken secure.

Put in oven and cook for aprox 30-35 minutes, make sure chicken has no pink color left to it.

You should believe me when I say YUM!

Let me know what you think!

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