Herbed Stuffed Chicken Breasts

• 4 whole skinless boneless chicken breasts (approximately 5 to 7 ounces each)
• One 3-ounce package cream cheese, softened
• 3 ounces feta cheese, crumbled
• 1/2 teaspoon dried sweet basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon House Seasoning (see page 325)
• 4 slices bacon
• 1 leek (optional)
• 4 tablespoons (1/2 stick) butter, melted

1. Preheat oven to 275 degrees.
2. Wash and pound each chicken breast flat.
3. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese.
4. Mix together basil, oregano, and House Seasoning and sprinkle over chicken.
5. Roll up each breast and wrap with a slice of bacon.
6. At this time, if desired, you can tie up each rolled chicken breast with the green top of a leek.
7. 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.
8. Place chicken breasts in a casserole dish and pour melted butter over all.
9. Cover casserole dish with foil and bake for 1 1/2 hours.
10. Uncover dish and increase temperature to 350 degrees.
11. Continue to bake, allowing the bacon to brown, for 15 to 20 minutes.
12. Or you could place dish under broiler for a few minutes to brown.
13. Serve over rice, with pan juices poured on top.

chicken breasts, cream cheese, feta cheese, sweet basil, oregano, house seasoning, bacon, butter

Taken from www.epicurious.com/recipes/food/views/herbed-stuffed-chicken-breasts-384673 (may not work)