Cheese-Stuffed Chicken - cooking recipe

Ingredients

8 skinless, boneless chicken breasts
2 oz. Monterey Jack cheese, shredded
2 oz. Cheddar cheese, shredded
2 oz. Swiss cheese, shredded
1 oz. Parmesan cheese, grated
12 strips bacon (4 cooked crisp and crumbled)
2 eggs
pinch of salt

Preparation

Combine cheeses with the 4 cooked, crisp, crumbled bacon.
Put in a bowl.
Add eggs as the binding agent.
Season with salt.
Use a scoop or roll into 8 balls with your hands.
Fill each chicken breast with the cheese, bacon and egg mixture.
Wrap 1 strip of uncooked bacon around each filled chicken breast.
Bake on a broiler pan for 1 hour at 350\u00b0.
Makes 8 servings.