SMOKEY BACON, CHEESE & POTATO CHICKEN BREASTS

Smokey Bacon, Cheese & Potato Chicken Breasts image

Sometimes you feel like some splurging, yes? I know... but if you're anything like me you don't want to spend hours in the kitchen to make something spectacular!! This was seriously so easy to put together, and it was out of this world delicious!!

Provided by Didi Dalaba @didicoffeegirl

Categories Chicken

Number Of Ingredients 11

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Ingredients

6 - chicken breasts, boneless and skinless (still slightly frozen, makes for easier cutting)
2 medium potatoes, cooked
1 pound(s) bacon
1 cup(s) smoked gouda cheese, (or cheese of your choice)
2 teaspoon(s) dried minced onion
1/4 teaspoon(s) smoked paprika
1/2 teaspoon(s) salt
- few good cranks of black pepper
RUB
2 teaspoon(s) smoked paprika
1/2 teaspoon(s) salt

Steps:

-Open your package of bacon and reserve 6 slices and set aside. Dice the remaining bacon and fry till crisp. -As bacon is frying, grate your cheese and add to the bowl of cooked, mashed down potatoes. -Add your bacon and spices, mix well till incorporated, set aside.
-Rinse and dry your chicken breasts. Using the larger part of the side of the chicken breasts, make a 2 to 2-1/2" deep slit, forming a pocket. Do not go all the way through the chicken.
-Stuff your chicken breasts with 2-3 good tablespoons to start. You want to make sure all the chicken has some stuffing. Then you can always go back and stuff them evenly some more. Use it all up, the stuffing will not leak out.
-Once the breasts have been stuffed, rub them on all sides with the Smoked rub. Preheat oven to 375F, pre-spray with baking spray a 13 x 9 baking pan, set aside.
-Okay, let's take 1 strip of that amazing bacon and wrap around the stuffed chicken breast. You want to concentrate on the stuffing part, that is what will prevent the stuffing from leaking out without using toothpicks or skewers. I know!! I surprise myself sometimes too!!
-Lay the first stuffed chicken breast into the pan, continue with the rest. -You want them snug and touching each other if possible. Again, this will ensure the stuffing stays in place.
-Bake for 55-65 minutes covered for the first 30 minutes. If there are juices in the pan when you uncover them after 30 minutes, drain most of it and return pan to oven for the remainder of the cooking time. Chicken is cooked when the internal temperature is 165F. -Let rest for a few minutes so the chicken remains nice and moist, and then serve with your favorite side.