Tomato and Mozzarella Stuffed Chicken Breasts With Bacon

• 2 boneless skinless chicken breasts
• 3 slices thick slab bacon (thick cut butcher style)
• 2 sprigs fresh rosemary
• 14 teaspoon onion powder
• 14 teaspoon garlic powder
• 4 slices tomatoes or 1 small tomatoes
• 2 slices mozzarella cheese (thin sliced from the deli counter)
• 18 teaspoon fresh ground pepper

1. Preheat oven to 425.
2. Cut a slice on the side of each chicken breast starting in the middle and cutting to about 1/8 from the ends creating a pocket.
3. Slice the small tomato into 4 slices.
4. Cut bacon into strips approx 2 1/2 - 3 inches long.
5. Season chicken inside and out.
6. Place 2 tomato slices and a slice mozzarella cheese inside each chicken breast.
7. Place sprig of rosemary on top of each breast.
8. Cover each breast with 4 strips of bacon tucking ends underneath.
9. Place in shallow baking dish and bake for 45-50.
10. Remove bacon from chicken breasts and put off to the side for later use.
11. Stick chicken back in the oven for an additional 8-10 minutes until browned.
12. While the chicken breast brown, finish cooking the bacon either in a pan or in the microwave.
13. When chicken is completely browned remove from oven and remove and discard the rosemary sprig.
14. Crumble bacon and serve on top of chicken.

chicken breasts, bacon, rosemary, onion powder, garlic, tomatoes, mozzarella cheese, ground pepper

Taken from www.food.com/recipe/tomato-and-mozzarella-stuffed-chicken-breasts-with-bacon-517460 (may not work)