INGREDIENTS:

2 green onions, sliced

1/4 cup grated sharp cheddar cheese

3 ounces cream cheese, softened

2 teaspoons Tabasco sauce

Salt and freshly ground black pepper

4 (6 ounce) boneless, skinless chicken breast halves

8 slices bacon

1 teaspoon canola oil

INSTRUCTIONS:

Preheat the oven to 350°F. In a small bowl combine the green onions, cheddar cheese, cream cheese, and Tabasco. Season to taste with salt and freshly ground black pepper.
Cut a 1-inch wide slit into the thick end of each chicken breast, and carefully cut into the center to form a pocket. Be careful not to slice all the way through. Divide the cheese mixture evenly between each pocket. Wrap 2 slices of bacon around each breast.
Heat the oil in a large oven-safe skillet over medium-high heat. Add the chicken to the pan, and cook for 4 minutes. Turn the chicken over and place in the oven and bake for 12 minutes, or until a thermometer inserted into the chicken registers 165°F. Let the chicken stand for 5 minutes before serving.

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