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.