Yet another recommendation for my Hot Pepper Jelly – how can you wrong by adding Brie and Bacon??
Yields 2 servings
2, 8-ozs chicken breast, boneless, skinless
4 Slices bacon, uncooked
4 Slices cheese, brie
2 Tbls Silver Service Chef’s Hot Red Bell Pepper Jelly
1 tsp Silver Service Chef’s Bob’s Poultry Seasoning
Olive oil cooking spray
Spray deep baking dish with cooking spray. Preheat oven to 425 degrees.
Cut a deep pocket into the fatest part of the chicken breast – 2/3-deep and 2/3 down the length of the breast (the opening should only be about 1-inch wide. Do not cut through to the other side.
Put 2 slices of cheese in each breast – you might need to cut the slices into small pieces to stuff them into the breast. Spoon in 1 tablespoon of jelly. Secure the opening shut with toothpicks – understand this will mostly keep the cheese in – some of the jelly will cook out – this is ok.
Wrap the breast with 1 to 2 slices of bacon – it depends on your taste and how large the breasts are and if they will need both. You might want to secure them with an additional toothpick. Place the breast in the baking dish and repeat with the other chicken breast.
Spray the top with a little more cooking spray and sprinkle with poultry rub.
Bake for 15 minutes. Spoon some of the juices over the breasts and cook an additional 15 minutes, basting as you can. Check the temperature. Cook until the thermometer reads 165 degrees and the bacon is crispy on the top.