Chew on This | Cheesy Stuffed Chicken

Hello all!

Oh. And hello Monday. I was kind of hoping you'd take a break this week. Maybe consider taking a vacation day?

I know it's not your style, Monday, to not show up. You're persistent. To the point of being obnoxious. Always coming around right after Sunday and never, ever allowing Tuesday first dibs on the start of the week. You end perfectly sweet weekends. And you start us all off on the never-ending roller coaster of a new week.

With out you, Monday, we'd be thrown off course. Left to wander aimlessly from our weekends to our mid-weeks. We'd have one less day to reminisce about our weekend happenings. And one less weekday to get our creative genius flowing.

Monday, we need you. Even though we sometimes dread you, we need you.

Cares

Here's our recipe:

A good and easy way to start the week, this stuffed chicken will make your mouth sing and your tummy happy. It comes together quickly, too. Bonus!

Cheesy Stuffed Chicken

4 boneless, kinless chicken breasts

8 ounces cream cheese, softened

1/2 C shredded cheddar cheese

2 ounces chopped green chilies 

5 ounces Rotel diced tomatoes and chilies (I used 'mild' for the kids, spicy would be delish!)

4 strips cooked and crumbled bacon

1/2-1 t seasoned salt (like Lawry's)

4 wooden skewers, soaked in water for at least 30 minutes

baking dish

Preheat your oven to 350℉ and very lightly grease your baking dish.

To start, stir together your cream cheese, shredded cheese, chilies, Rotel, bacon and seasoned salt in a bowl. Mix throughly to combine. Set aside.

Next, you'll need to prepare your chicken. Carefully cut pockets into each chicken breast. Make sure that you don't slice completely through each piece. Take a large heaping spoonful of your cheese mixture and stuff it into each chicken breast pocket. You'll have plenty of cheese mixture, so stuff away. 

For baking, use your wooden skewers to 'stitch' the opening of each chicken pocket closed. Place the chicken into your baking dish and place into the oven for 35-45 minutes. Some cheese may have leaked out during baking but don't worry, there will be plenty inside each chicken breast - warm and gooey. Remove skewers from the baked chicken and serve.