4 Skinless boneless Chicken breasts

1/4 Cup Cream Cheese

1/4 Cup Lite Sour cream

1/4 - 1/2 Cup Shredded Pepper Jack Cheese

4 Slices Bacon, optional

Seasoning for Chicken, we like Lawry’s and pepper

Salsa,  Ranch (we use lite or fat free)

Toothpicks & meat pounder (or cover chicken with saran wrap and use side of a hammer)

Preheat oven to 400 degrees.  Pound your chicken out to about a 1/4 inch or till the breast almost doubles in size, season both sides of the chicken and set aside.  In a small mixing bowl combine cream cheese, sour cream and shredded cheese.  Divide mixture into fourths and shape into little balls.  Place one ball in the middle of each chicken breast, and wrap sides of chicken around the ball.  Optional:  Wrap 1 slice of bacon around chicken to help keep the chicken wrapped around the mixture, secure with toothpicks, if you don’t use bacon just secure with tooth picks.  Spray the bottom of a 8×8 or 9×9 baking dish with non-stick spray and place chicken in it tooth picks up.  Cover with foil, and bake 30 mins.  Uncover and bake 10 mins.  While the chicken is baking mix together in a small bowl ranch and salsa to your tasting and once chicken is almost done baking, warm the ranch salsa in the microwave.  Dish up the chicken, remove toothpicks and drizzle with ranch salsa.  So good!!

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Posted in Main Dishes

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