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| Stuffed Chicken Breasts |
A scrumptious combination of cream cheddar, Cheddar, and cilantro adds delectable flavor to bacon-stuffed chicken bosoms.
Prep: 25 mins
Cook: 55 mins
Absolute: 1 hr 20 mins
Servings: 6
Yield: 6 servings
INGREDIENTS
- 1 pound bacon
- 6 (5 ounce) skinless, boneless chicken bosom halves
- 1 (8 ounce) bundle cream cheddar, softened
- ¾ cup destroyed cheddar, divided
- ¼ cup cleaved green onions, or to taste
- ¼ cup hacked new cilantro, or to taste
- 1 tablespoon minced garlic
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet and a baking container with foil.
Stage 2
Lay bacon strips in a solitary layer on the pre-arranged baking sheet.
Stage 3
Place bacon in the preheated broiler and cook until seared and fresh, around 15 minutes. Channel bacon cuts on paper towels and cleave. Keep the stove on.
Stage 4
Cut chicken bosoms on a level plane, without going the entire way through.
Stage 5
Consolidate cream cheddar, 1/4 cup of cheddar, green onions, and cilantro in a bowl. Add hacked bacon and blend to join.
Stage 6
Open chicken bosoms at the pivot point and spread cream cheddar combination in a far layer over every one. Close and move to the pre-arranged baking dish.
Stage 7
Prepare in the preheated broiler for 30 minutes. Top with outstanding Cheddar and heat until chicken is as of now not pink in the middle and the juices run clear, around 10 additional minutes. A moment read thermometer embedded into the middle ought to peruse somewhere around 165 degrees F (74 degrees C).
Stage 8
Let cool somewhat prior to serving.
NUTRITION FACTS
Per Serving: 481 calories; protein 45.1g; carbs 2.1g; fat 31.5g; cholesterol 163.8mg; sodium 843.7mg.
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