HARVEST CHICKEN

This is one of our favorite fall recipes.  There is just something about combine cheese and apples with bacon that screams FALL is here.

HARVEST CHICKEN
4 boneless skinless chicken breast steak, very thin*
1 Large Asian apple, sweet, peeled, cored and sliced thin **
10 crispy bacon strips, cut in half
1/2 cup shredded sharp cheddar cheese + 1/2 cup for topping
2 ounces grated Parmesan cheese
4 ounces whipped cream cheese (any flavor you like)
4 green onions, minced
Fresh cracked salt black pepper

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Lay chicken breasts flat on work surface. Generously salt and pepper each chicken breast to taste.
  • Spread 1 ounce of cream cheese on each breast.
  • Divide green onions on chicken.
  • Sprinkle with Parmesan cheese.
  • Sprinkle with cheddar cheese.
  • Lay 2 slices of bacon on each breast. 
  • In a single layer add 4 slices of apple.
  • Roll each chicken piece just until closed and place in a greased baking dish seam down.
  • Sprinkle with a little more salt and pepper on top.
  • Top with remaining cheddar cheese and bacon slices.
  • Cover and bake chicken for 30-35 minutes.
  • Add more cheese if necessary, uncover and bake 5 more minutes.

*If you can’t find the thinner chicken breast steaks buy nice thick large chicken breasts and slice them yourself.

**My apple slicer is a 16 slice which I love for nice thin slices.

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