Recipe : Bacon and Goat Cheese Chicken

Here's my version of this Cooking Light recipe from the Jan/Feb 2011 issue.

3 oz goat cheese (I used 4 pepper goat cheese)

1 slice bacon, cooked and crumbled

3 (6 oz ea) skinless, boneless chicken breasts

1/2 tsp salt

1/4 pepper

1 tbsp canola oil

Preheat oven to 350 degrees.  Combine goat cheese and bacon*.  

Cut 1" slit into the thick end of chicken breast and carefully cut down to center of chicken to form a pocket.

Divide cheese mixture evenly among pockets (I equate this to trying to feed a baby liver baby food).   Secure with wooden toothpicks.  Sprinkle chicken with salt and pepper.  

Heat a large ovenproof skillet over medium-high heat.  Add canola oil.  Add chicken to pan; saute 4 minutes on one side.  Turn chicken over and cook 4 more minutes.  Bake in oven for 12 - 15 minutes.  Let stand 5 minutes before eating.