INGREDIENTS
- 2 lb Boneless Skinless Chicken Breasts (approximately 4 large chicken breasts)
- 8 -12 pieces of Bacon, thinly sliced
- 1 can of READ German Potato Salad (with sauce)
- 8 slices Sharp Cheddar Cheese
- Fresh ground pepper
DIRECTIONS
Makes 8 servings (2 hand pies per serving).
- Preheat oven to 400 degrees F.
- Using a sharp knife, slice a pocket or slit into each chicken breast, and fold the breast open.
- Place two slices of sharp cheddar cheese into the pocket, then spoon 4 ounces READ German Potato Salad (with sauce) onto the cheese, so when the breast is folded over there is cheese on either side of the potatoes.
- Fold chicken over and close so the cheese and potatoes are inside the pocket.
- Take 2-3 slices of bacon and completely wrap the stuffed chicken breast in bacon, tucking loose ends on the underside of the chicken.
- Spray a baking dish with non-stick spray or coat with cooking oil, and place bacon wrapped chicken into the tray.
- Bake for approximately 40 minutes at 400 degrees F, until the internal temperature of chicken reaches over 160 degrees F.
- Switch oven over to Broil on high (500 degrees F), and broil 2-3 minutes to crisp up the bacon. Check the internal temperature, it should be at 165 degrees F.
- Remove from the oven, and let rest for 5 minutes, then serve.
Note
- Each chicken breast serves 2. If chicken breasts are smaller, and you have 8 instead of 4, then place only one slice of cheese between each breast, and 1 Tbs or so of the READ German Potato Salad. Then wrap in bacon. Check internal temperature at 30 minutes, as smaller chicken breasts will cook faster.
- Use thinly sliced bacon, as it will crisp up better, a thick sliced bacon will take longer to cook to crisp and can dry out your chicken.
- Use an instant read meat thermometer to check the internal temperature of chicken and cook to 165 degrees F.
