Cheese Stuffed Chicken Breasts w/ Tomatoes


-2 sprigs fresh rosemary, divided
-4 medium skinless,boneless chicken breasts
-3 1/2 oz. soft goat cheese ( or any other full-fat soft cheese; i prefer to  use herbed cream cheese)
-8 strips smoked bacon (i only used 4)
-1 tbsp vegetable oil
-4 large or 6 smaller ripe tomatoes
-1 clove garlic (i used 2)
-1 tbsp olive oil
-salt and pepper


1. Preheat oven to 400 degrees. Chop rosemary sprigs.  Cut a slit into the thickest part of the chicken and put in 1 tbsp (or more) of cheese and seal the pocket as well as you can.

2. Season the chicken with salt, pepper, and half half of the rosemary. Wrap 2 strips of bacon (i prefer to only use 1 strip) tightly around each piece of chicken, tucking in any loose ends.

3. Heat vegetable oil over high heat. Cook chicken for at least 2 minutes on each side, until the bacon begins to turn golden brown.

4. Meanwhile, thickly slice the tomatoes and thinly slice the garlic. Place tomatoes and garlic into a baking dish and sprinkle them with the remaining rosemary. Add the chicken to the baking dish, drizzle with olive oil and bake for about 25 minutes.

Source: “What to Cook and How to Cook It” by Jane Hornby ❤ Crystal Barnhill


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