Canadian Bacon Stuffed Chicken Breasts
8 boneless, skinless chicken breasts (thawed)
2 cups shredded pepper jack cheese (or Swiss cheese, Bleu, or cheddar)
8 thick slices Canadian bacon, finely diced
2-4oz. cans sliced mushrooms, drained and well chopped
16 slices thick cut back
Preheat oven to 400-degrees F. Line a large baking sheet with aluminum foil. Place bacon on baking sheet (cook in batches, don’t overcrowd baking sheet) and bake for 5 minutes, turn and bake another 3-4 minutes, just until pliable (you want the bacon slightly cooked, but tender enough to wrap around chicken breasts).
Spray a separate large baking sheet with cooking spray. Trim tenders from chicken breasts (freeze and save tenders for another recipe). Cut a “pocket” in the thickest part of chicken breast (be careful not to cut all the way through).
In a medium bowl, mix together shredded cheese, diced Canadian bacon and chopped mushrooms. Stuff each chicken breast “pocket” with some of the Canadian bacon mixture. Secure opening with a toothpick or two. Wrap in two slices of bacon and secure with toothpicks.
Place chicken breasts on baking sheet and bake for 45-50 minutes, or until internal temperature of chicken is 165-degrees F. Remove from oven and serve.