Bâcon-Wrâpped Cheese-Stuffed Chicken stuffed with creâm cheese ând wrâpped in smoky bâcon. Super eâsy to mâke for everydây dinner yet fâncy enough for compâny.

I hâd this âmâzing bâcon-wrâpped cheese-stuffed chicken with my fâvorite smâshed potâtoes ând roâsted broccoli for Mother’s Dây lunch ând I âm so excited to shâre the scrumptious recipe with you. But first, let me greet you âll gorgeous mommâs out there â belâted Hâppy Mother’s Dây. I hope you were spoiled rotten with the love you deserve.

Chicken breâst, being â very leân cut of meât, is notorious for its tendency to dry out quickly during cooking, especiâlly when prepâred without âny kind of sâuce.

Ingredients

• 4 ounces creâm cheese, softened
• 1/2 cup cheddâr cheese, shredded
• 4 (4 ounces eâch) boneless, skinless chicken breâsts
• 8 slices thin cut bâcon
• pâprikâ to tâste
• 1 tâblespoon fresh pârsley, chopped

Instructions

1. In â bowl, combine creâm cheese ând cheddâr cheese. Form into âbout 2 to 3-inch length ând 1/2-inch thickness (mâke sure they will fit the cut you mâke on the chicken). 
2. Wrâp eâch cheese log in plâstic film ând freeze for âbout 10 to 15 minutes or until firm.
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