Bacon-wrapped Chicken Breasts
- 2 1/2 cups Greek yogurt
- 1 cup Parmesan cheese
- 1 cup mozzarella
- Fresh basil
- 1 medium onion chopped
- 2 bunches green onions, chopped
- salt and ground black pepper to taste
- 2 teaspoon garlic powder
- 6 skinless, boneless chicken breast halves - pounded 1/4 inch thick
- 2 (16 ounce) packages sliced bacon
Preheat convection oven to 400 degrees F
- Saute: onions
- Mix ingredients: Greek yogurt, Parmesan & mozzarella cheese, sauteed onions, garlic powder and green onions in a bowl; season with salt and black pepper.
- Pound Chicken: Place chicken breasts individually in heavy duty gallon ziplock bag. loosely seal and pound with rolling pin until about 1/4" thick
- Fill, Roll & Wrap Chicken
- Spread about 1/4 cup of yogurt & cheese mixture over each chicken breast.
- Starting at the narrow end, roll chicken breasts over filling.
- Wrap each chicken breast in 1 slice of bacon end to end, then 2 should cover the area lengthwise
- Set wrapped chicken on a rack set in a baking dish.
- Bake: in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a breast reads 160 degrees F
- ~approximately 45 minutes.
