Bacon & Goat's Cheese Stuffed Chicken Breasts

I think the title says it all here: who could resist this? I grated the cheese really finely to make it mix together more easily, and I used a little extra bacon because, well why not? Turns out I had leftover cheese, bacon & spring onion mix because I was only making enough for the two of us so I just threw that in the green salad we had on the side. It was really rather easily and pretty tasty, a good way to dress up a chicken breast that is different from my usual marinade and throw on the bbq method. I don't really have a lot to say about this, to be honest I'm so exhausted I can barely string a sentence together. This running thing combined with the husband up at 4am for work is really taking its toll on me. That and today I decided to run on my lunch break. So while I get myself off to bed early go and get your chicken ready for tomorrow night's dinner and maybe bake yourself a couple of cupcakes while you're at it!

2 tablespoons green onions, sliced
3 ounces goat cheese
1 slice bacon, cooked & crumbled
4 (6-oz) skinless, boneless, chicken breast halves
salt & freshly ground black pepper
1 tablespoon canola oil


Preheat oven to 350 degrees F. Combine onions, cheese, and bacon in a small bowl. Cut a 1-inch-wide slit into the thick end of each chicken breast, and carefully cut down to center of chicken to form a pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a large ovenproof skillet over medium-high heat. Add the oil. Add chicken to pan; saute 4 minutes. Turn chicken over. Place skillet in oven and bake for 12 minutes; let stand 5 minutes before serving.