Ingredients:
2 boneless chicken breasts with fat trimmed
6 slices of center cut bacon cooked crispy
6 TBSP whipped cream cheese (recipe below)
1 stalk of scallion sliced thin
Salt and Pepper
Mild or Hot Habanero Pepper Jelly
Whipped Cream Cheese:
Put an 8 oz cream cheese block into a mixing bowl with 3 TBSP of whole milk and beat with a mixer until fluffy. Scrape sides and mix again.
Cook bacon until crispy and drain on paper
towels. Brown the chicken breasts in the drippings of the bacon on both sides on medium high heat about 5 minutes. Set aside. Cut the chicken diagonally so it can be stuffed with cheese and bacon. Don’t cut all the way through. Put about 3 TBSP of cream cheese on each breast (keep it toward the center) and put green onions on top. Layer the 3 slices of bacon on top of the onions and fold the chicken over it. Bake at 325 for about 30 minutes. Top the chicken with Mild or Hot Habanero Pepper Jelly and bake for 4 minutes. Serves 2.
Optional: Instead of cream cheese, you can use crumbled goat cheese.