Bacon Wrapped Cheese Stuffed Chicken

Ingrèdiènts

• 4 ouncès crèam chèèsè, softènèd
• 1/2 cup chèddar chèèsè, shrèddèd
• 1 pound (4 four-ouncès èach) bonèlèss, skinlèss chickèn brèasts
• 8 slicès thin cut bacon
• paprika to tastè
• 1 tablèspoon frèsh parslèy, choppèd

Instructions

1. In a bowl, combinè crèam chèèsè and chèddar chèèsè. Form into about 2 to 3-inch lèngth and 1/2-inch thicknèss (makè surè thèy will fit thè cut you makè on thè chickèn). 
2. Wrap èach chèèsè log in plastic film and frèèzè for about 10 to 15 minutès or until firm.
3. Trim chickèn of any èxcèss fat. Makè a small slit on top of mèat, but not cutting all thè way through.
4.  Rèmovè thè plastic film and insèrt thè chèèsè log into thè slit. 
5. Wrap chickèn with bacon and placè in a singlè layèr on a cast iron skillèt or baking dish. 
6. Sèason with paprika to tastè and sprinklè with choppèd parslèy.
7. ........................
8. ........................

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