muenster-bacon stuffed chicken breast

Ingredients

• Servings: 3
• 6 slices bacon
• 1 cup dry bread crumbs
• 1 tablespoon dried parsley
• 2 teaspoons seasoning (such as emeril's essence™)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 2 large eggs
• 1 tablespoon hot pepper sauce
• 3 slices muenster cheese
• 3 (6 ounce) skinless, boneless chicken breast halves
• 3 slices provolone cheese

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). place bacon in a large, deep, cast iron skillet. cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.
• meanwhile, stir together the bread crumbs, parsley, seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. whisk together the egg and hot pepper sauce in a separate bowl, and set aside.
• cut a pocket into the side of the chicken breasts using a thin bladed knife. stuff each breast with a slice of muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.
• reheat the bacon fat in the cast iron skillet over medium heat. once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. bake until the chicken is no longer pink in the center, and registers 165 degrees f ( 75 degrees c) on a meat thermometer, 20 to 25 minutes.
• when the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. return to the oven, and cook until the cheese has melted, about 1 minute more.