Bacon and Cheddar Stuffed Chicken With Rice

(Courtesy of Brian Blank)

Ingredients:

2 chicken breasts

1 c. shredded cheddar cheese

6 slices low-sodium bacon

Chicken seasoning (ex: Weber’s Kickin' Chicken)

2 Tbsp. Bayou Bourbon glaze (ours was from Tastefully Simple)

3 c. cooked rice

Directions:

Preheat oven to 350 degrees.  Pound each chicken breast until 1/3 inch thick and cut in half.  Place each of the 4 chicken pieces on a baking sheet and sprinkle both sides of the pieces with chicken seasoning.  Bake for 25 minutes or until cooked through.

Cook bacon on the stove top or in the oven until crisp (about 3 minutes for the stove top and about 15 minutes in the oven).  

Sprinkle cheese on top of all of the cooked chicken breasts and place back in the oven for 3 minutes or until the cheese melts. 

Place bacon equally on 2 of the chicken pieces then top with another chicken breast (one without the bacon).  Drizzle 1 Tbsp. glaze on top of each serving.  Serve on a bed of rice.

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