VEGGIE CREAM CHEESE STUFFED CHICKEN

VEGGIE CREAM CHEESE STUFFED CHICKEN 4 medium boneless skinless chicken breast halves 8 slices uncooked bacon Filling: 8 oz softened cream cheese 3 green onions (scallions) finely chopped 2 tbs red bell pepper, finely diced 2 tbs green bell pepper, finely diced 1 tbs sun dried tomatoes, finely diced 1 tsp garlic powder ½ tsp salt ¼ tsp pepper Preheat oven to 375 degrees F. Lightly spray a 11 x 7 or 13 x 9-inch baking dish with non-stick spray. Prepare chicken breast for stuffing as per video in the post (or use your preferred method) Mix all filling ingredients in a small bowl and divide into 4 equal portions. Place a filling portion in each chicken breast and roll up as per the video (or your favorite method) Wrap each roll with 2 slices of bacon and place in prepared pan. Bake for 45-60 minutes or until chicken tests done--either the juice runs clear or 180 degrees F on a meat thermometer. If bacon didn't crisp during cook time, place it under the broiler for a minute or two--this step is optional.