- 4
- 25 mins
- 50 mins
Ingredients
- 8 slices bacon
- 4 oz cream cheese, softened
- 1 tablespoon Hidden Valley™ The Original Ranch™ salad dressing and seasoning mix (from 1-oz package)
- 4 boneless skinless chicken breasts (about 1 1/2 lb)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Annie's™ Naturals organic sweet & spicy BBQ sauce
Preparation
Step 1
1 Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2 Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
3 In small bowl, stir together cream cheese and dressing mix.
4 Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
5 Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
6 Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).