Stuffed Chicken Breast

A delicious way to mix up chicken breast, this is a mixture of Chicken Cordon Bleu and baked chicken. Served with loaded cauliflower (like loaded baked potato but better!), this is a complete meal in 2 pans and 1 hour!

You Need:

• 2 (or more) chicken breasts (I highly suggest doubling or tripling for lunches)
• 1 piece of ham per chicken breast
• 1 slice of cheese per chicken breast (optional) I like pepper jack
• 2 bags frozen cauliflower
• 6 slices of bacon
• 4-6 ounces of cheese (optional)
• spices to taste
• lettuce, spinach and vegetables of choice for salads (see attached dressing recipes)

Instructions:

1. Preheat oven to 350 degrees
2. Slice chicken breast almost in half, leaving a small amount connected around outside to make a pocket
3. Roll a slice of ham around cheese (optional) and stuff into pocket in chicken.
4. Place in well oiled (I suggest butter) baking dish and top with additional oil or butter and spices of choice
5. Put chicken in oven (total bake time is 45 mins-1hr depending on number of breasts)
6. In large oven safe pan (cast iron or ceramic) cook 6 bacon slices until slightly crispy.
7. Remove bacon, leaving bacon fat in the pan
8. Add the bags of frozen cauliflower and let defrost/cook on low/medium for about 10 minutes, stirring occasionally
9. Chop the bacon slices and add back in, covering evenly- the cauliflower should be defrosted but not completely cooked at this point.
10. Put the pan with the cauliflower/bacon into the oven for 15-20 minutes (remainder of chicken cooking time) and top with cheese (optional) 5-10 minutes before both are done.

What is your favorite way to prepare chicken? Tell me below!

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