Bacon-Wrapped Stuffed Chicken Breasts

This is SO simple, and we think that it really tastes great. There are lots of variations of this recipe, but the one we like best uses a filling of cream cheese, chopped green chile, and garlic. Serves 8.	8 boneless skinless chicken breasts 1 8-oz. pkg. cream cheese ½ cup roasted, peeled, and chopped green chile (fresh is best, frozen is next, canned is an option if that’s all you can find; if you can’t find fresh or frozen, a more flavorful option is to substitute 4 fresh raw jalapeños, finely chopped) Optional: a few drops of hot sauce (Tabasco or similar), especially if you’re using canned green chile 2 cloves garlic, finely chopped (or 1/4 tsp. garlic powder, or 1/2 tsp. instant minced garlic) 12 oz. sliced bacon
	Preheat oven to 400ºF. Combine cream cheese, chile of whatever type, and garlic. Mix well. Pound chicken breasts to about ½ inch thick. Spread cheese mixture over each chicken breast. Count bacon slices and divide equally among the chicken breasts. Fold or roll breasts, filling inside, and wrap bacon slice(s) around each breast. Place into a large greased baking dish. Bake for 35-40 minutes at 400º uncovered, then turn broiler on and broil for 5 minutes, or until bacon is crispy.

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