1 Chicken Breast (with Skin)
2 Medium Tomatoes
2 Bocconcini Mozzarella Cheese Balls
1/4 cup Breadcrumbs
1-2 Tbsp Italian Spice Blend
2 Strips Bacon
Salt & Pepper
1 Tbsp Butter or Olive Oil
2 cloves Garlic
1 Green onion, sliced
Fresh Basil Leaves
Preheat oven to 350 degrees.
Using a sharp knife, slice parallel to skin down the length of breast, without cutting all the way through- it should make a little pocket, not be completely removed.
Slice the garlic cloves lengthwise and rub it all over the chicken breasts. Save the garlic cloves and mince them. Take some softened butter and rub over the chicken and then season the chicken with salt and pepper (inside the pocket and all the over the outside). Coat with Italian Seasoning and Bread crumbs.
Slice the bocconcini, green onion and tomatoes, season with salt and pepper.
In an oven safe skillet, heat the olive oil/ leftover butter over medium high heat. Place the strips of bacon and slices of green onion in the pan.
Stuff the chicken pocket with the sliced mozzarella, tomatoes and diced garlic. If you want, you can also add fresh leaves of Basil- I just didn’t have any at the time, unfortunately.
I had debated wrapping the chicken with the bacon strips but I liked having it over stuffed and having tomatoes and cheese fall out- that’s my preference. You can do what you prefer.
Place it in the pan and allow it to cook for about 4-5 minutes on each side, basting with it with the bacon grease/butter.
Place the skillet in the oven for about 8 minutes until the chicken is fully cooked and the cheese is melted.