Stuffed Chicken in Bacon

  • Yield: servings


6-- boneless, skinless chicken breasts
18slices of thick slab bacon
1cup parmesan cheese (grated)
1/2cup chopped onion
1-- 8 ounce pk. sundried tomatoes (chopped)
1cup of Vidalia onion salad dressing
1tablespoon fresh ground black pepper
2tablespoons fresh ground sea salt
4tablespoons garlic powder


Preheat oven to 350 degrees. Take
each chicken breast and using meat mallet pound to 1/4 inch thickness.

Mix chopped onions, sundried tomatoes, and parmesan cheese, together in dressing. All ingredients are a fine chop.

Combine black pepper, sea salt, and garlic powder.

Rub each flattened chicken breast with spice mixture. Use about 1/3 cup of dressing mixture and spread onto flattened chicken. Roll chicken breast, tucking in ends and wrap with bacon. Seal with toothpicks.

Place on wire rack, on full size sheet pan in oven.

Bake for 30 minutes, then turn and let cook another 15-20 minutes till done. Serve with roasted brussel sprouts and rich creamy mashed potatoes.