Bacon Wrapped Cheese Stuffed Chicken Breast

I find boneless skinless chicken breast usually turns out dry. It is not the case in this recipe. This is a nice way to cook it and adding juices to it.

INGREDIENTS

4 average sized chicken breasts, boneless skinless

4 thin slices ham

1 cup mozzarella cheese, shredded

4 green onions, white and green part, sliced thin

2 garlic cloves, minced

1 pound GF bacon

1 tablespoon vegetable oil

Salt, to taste

Pepper, to taste

Sauce:

2 tablespoons olive oil

2 garlic cloves, minced

1 (16 ounce) can GF diced tomatoes, with juices

2 teaspoons basil

Salt

Freshly ground black pepper

  

DIRECTIONS

Heat the oven to 350 degrees F.

Place chicken in between 2 pieces of plastic wrap and pound out the meat starting in the middle working your way to the sides.

Season with salt and pepper.

Cover with slice of ham.

Top the center of the chicken pieces with even portions of, cheese, onion and garlic, spread out evenly and not all the way to edges as the filling with come out when rolling.

Roll the chicken pieces and wrap bacon around every piece, ensuring the chicken is totally covered with bacon, (about 5 to 6 pieces each).

Insert toothpicks so bacon does not fall off while cooking.

Place individual chicken pieces on top 2 layers of foil and wrap making sure you have a good seal.

Place chicken pieces in a large baking pan and bake for 50 minutes.

Open the foil pack and carefully drain the juices from each individual packet.

Return to baking pan leaving foil wrap open and bake for another 15 minutes or until bacon is crisp.

Meanwhile make the sauce:

Drizzle a saucepan with the oil and warm over medium heat.

Add the garlic and cook, stirring, until soft. Add the tomatoes and basil and season with salt and pepper.

Simmer for 10 minutes, stirring occasionally.

Spoon sauce over meat when ready to serve or set meat rolls atop sauce in serving plate.