Ingredients
8
slices bacon
4
oz cream cheese, softened
1
tablespoon Hidden Valley™ The Original Ranch™ salad dressing and seasoning mix (from 1-oz package)
4
boneless skinless chicken breasts (about 1 1/2 lb)
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup Annie’s™ Naturals organic sweet & spicy BBQ sauce
Preparation
Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
In small bowl, stir together cream cheese and dressing mix.
Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with one-fourth of the cream cheese filling (about 2 tablespoons). Press edges of chicken together to seal. Season chicken breasts with salt and pepper.
Arrange bacon pieces diagonally over tops of chicken breasts, pressing bacon over sides. Brush each with 1 tablespoon barbecue sauce.
Bake 15 minutes. Brush with remaining 1/4 cup barbecue sauce, using about 1 tablespoon on each breast. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
