Cream Cheese Stuffed Chicken

Threw this together tonight. It was AWESOME! :)

Boneless Skinless Chicken Breasts (1 per person)
1 block Cream cheese
Parmesan Cheese
Garlic Powder
Cajun Seasoning
Cayenne Pepper
Garlic & Herb Seasoning
KickinChicken Seasoning
Bacon

Thaw out chicken breasts.
Get cream cheese to room temp or put it in the microwave for about 30 seconds.
Preheat oven to 375.
Fry about 1 slice of bacon per chicken breasts and crumble.

in large bowl (or KitchenAid) put in block of cream cheese.
Add in about 2 tablespoons of Parmesan cheese and about 3-4 dashes of each of the seasonings EXCEPT Kickin Chicken, and only 1 dash of cayenne. Add in bacon crumbles. Mix well and set aside.

Take each chicken breast and butterfly it. Cut about halfway through the thickest portion of the chicken and make a pocket. Slice from end to end without cutting the top or bottom or without cutting all the way through. Add about 2 tablespoons of the mixture (depending on the size of your breasts) to the pocket and fold it closed. Pinch the two sides together to create a seam and seal with toothpicks.

Sprinkle the outside of chicken breasts with salt, pepper, and kickin chicken seasoning. Place on a cookie sheet and put in the oven.

Bake about 25 minutes and then gently turn breasts over (they should sit on the toothpicks when turned so that your mixture doesn't fall out). Bake for about 10 more minutes, or until chicken is done and juices are clear. Remove from oven and remove toothpicks from each breast. Place one on each plate.

We served with steamed green beans, Parmesan noodles, and homemade biscuits.

My Chili Recipe

since I posted the other day that I was making my first batch of fall Chili in the crock pot, I got several requests for the recipe. Here it is:

CROCK POT:
combine:
1 lb ground beef (I put it in there frozen, not pre cooked)
1 large onion, diced small
2 small cans tomato paste
2 small cans of diced tomatoes (I put one in the food processor and made to juice)
      You can used canned tomatoes if you have them on hand!
2 cans kidney beans (I use one light and one dark) You can add more if you like a lot of beans

Seasonings:
about 3 or 4 tablespoons of Chili Powder (as usual, I just dump it in)
2 tablespoons of garlic salt
2 tbs pepper
2 tbs cajun seasoning
1 tablespoon cayenne pepper
1 tablespoon ground mustard
a few dashes of Red Hot if you like it extra spicy

I don't measure my spices, I just add here and there, so you can season to taste. We like ours pretty hot, but you can omit the cayenne and Red Hot if you don't like it hot.

Cook in crock pot on low for 8 hours or on high for 4-6 hours, depending on your settings.
Serve with shredded cheese and crackers.