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Herb and Cheese Stuffed Chicken




Source of Recipe


Taste of the South


List of Ingredients




4 ounces cream cheese, softened
1 tablespoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
6 boneless, skinless chicken breast halves
12 slices bacon
2 tablespoons vegetable oil

Recipe



Preheat oven to 400°. Place an ovenproof cooling rack over a rimmed baking sheet.

In a medium bowl, combine cream cheese, tarragon, thyme, garlic, and pepper.

Cut a 1-inch slit in the side of each chicken breast. Using your finger, expand slit. Stuff each chicken breast with approximately 1 tablespoon cheese mixture. Starting at end of each chicken breast, firmly wrap bacon around chicken in a spiral direction, making sure to cover most of surface of chicken. Secure bacon with a wooden pick.
Heat a large nonstick skillet over medium-high heat. Add vegetable oil to pan. Cook chicken, in batches if necessary, until bacon starts to become crispy, 3 to 5 minutes per side. Place on prepared oven rack.
Bake until an instant-read thermometer inserted in the thickest part of chicken registers 175°, 25 to 30 minutes. Remove wooden picks before serving.