Herb Stuffed Chicken Breasts

By JJCR

Ingredients

• 4 whole skinless boneless chicken breasts ( approximately 5 to 7 oz. each)
• One 3 oz package cream cheese, softened
• 3 oz. feta cheese, crumbled
• 1/2 tsp dried sweet basil
• 1/2 tsp. dried oregano
• 1/2 tsp. House Seasoning
• 4 slices bacon
• 1 leek
• 4 tbsp. (1/2 stick) butter, melted

Preparation

Step 1

Preheat oven to 275 degrees. Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese. Mix together basil, oregano, and House Seasoning and sprinkle over chicken. Roll up each breast and wrap up with a slice of bacon. At this time, if desired you can tie up each rolled chicken breast with the green top of a leek. Cut the green top off the vegetable, leaving it long enough to tie around the breast and allowing a couple of extra inches for a knot. Place chicken breasts in a casserole dish with foil and bake for 1 1/2 hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15 to 20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice, with pan juices poured on top.

Paula Deen's Kitchen Classics