Stuffed Bacon-wrapped Chicken Breasts

By David Bowers
Published: March 16, 2010

These bacon-wrapped chicken breasts make it easy to judge the doneness of the chicken under the wrap because the cheese stuffing will melt and just start bubbling out when the chicken’s internal temperature is high enough. When wrapped tightly with a thin slice of bacon, the chicken breasts will likely need no additional fastener, but you can also use a wooden toothpick to hold them closed on one side. If you have tender young arugula, stuff a few leaves in for a tangy, peppery accent to the creamy goat cheese.

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