Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you won't want any other kind of chicken. Perfectly seasoned and bursting with cream cheese, mozzarella, and bacon, this will be your new favorite meal!
Preheat oven to 375°F.
Butterfly each chicken breast. To butterfly, slice into the thick side of the breast and cut towards the thin point, being careful not to cut all the way through to the other side. You should be able to open the chicken breast (resembling the shape of a butterfly).
In a small bowl, whisk eggs.
In a second bowl, combine your bread crumbs, parmesan cheese, and garlic powder.
On a plate or a wide bowl, spread out the flour.
In a third small bowl mix together the cream cheese mixture including cream cheese, garlic powder, crumbled bacon and shredded mozzarella
Divide the cream cheese mixture into your 4 chicken breasts, spreading out to cover, and fold the breast closed.
Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread-crumb mixture.
Place on baking sheet and bake in the oven for 30-45 minutes (time will vary based on the size of chicken breast).
TO STORE LEFTOVERS: Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.