February 2011 Recipe of the Month Submitted by: 01YZF6 Title: Stuffed Chicken Breasts Serving Size: 6 people Ingredients: 6 boneless chix breasts 1 lb cream cheese 1 jar salsa (optional)** 1 lb bacon worcestershire or teryaki sauce pepper Directions: Here are the directions for cooking this one of three different ways: Cook at Home: [list type=decimal] [*]Preheat oven to 400 degrees [*]Thaw out and flatten chicken breasts from the bottom side with a meat mallet ( not the pointy tenderizer end) [*]Slice cream cheeses into 1/2" slices and place on one side of each chix breast. (4 slices per should work) [*]**Spoon thick salsa over cream cheese and fold/roll chicken over [*]Wrap 2-3 slices of bacon around each breast, pin with toothpicks from the top. [*]Place in a 12x18 glass pan with toothpick sides up. [*]Bake for 30 minutes [*]Remove from oven [*]Pour worcestershire sauce or teryaki marinade over chicken [*]Add pepper to your taste [*]Bake for 15 more minutes at 400 degrees [*]Turn oven on LOW broil for 5 minutes. This browns the top of the bacon and sauce a bit more. [*]Remove and serve with your favorite side. [/list] Grill Cooking: [list type=decimal] [*]Preheat grill to 350-400 degrees [*]Place chicken on tinfoil covered grates [*]Close lid, check on every 15 minutes, moving around chicken for even cooking [*]Do not turn chicken upside down [/list] Dutch Oven Cooking: [list type=decimal] [*]Depending on the size of your DO, depends on how many you can cook at a time [*]In a well seasoned and freshly greased DO, place chicken inside, spaced 1" apart [*]Add Worcestershire sauce over the top of chicken. pepper to taste [/list] Comments and Thoughts Welcome! Click Here to learn how the contribute a Recipe or Read Previous Ones!