I am SUCH a sucker for these stuffed and wrapped chicken breasts. This is one of the few breast recipes that I cook in the oven, and the quick yet simple brine always produces juicy, delicious meat with incredible and versatile stuffed center.
These dudes are seriously easy to make, yet make any meal feel incredibly elegant. About 3 hours before cooking, I put the chicken breasts into a ziploc bag (or, usually, they're already in one sine that's how I freeze 'em), then pour in 1 cup of water, 1 tablespoon of sugar, and 1 tablespoon of salt. Seal the bag and give it a vicious, rigorous shake. Take that, suckers. Some people add in other things to their brine for added flavors, but once I added either onions or onion powder and the result was horrid. Now, the most I'll ever do is black pepper when I'm feeling spontaneous.
When you're ready to cook, drain off the brine and let the chicken rinse under cool water while you prep everything else. Par cook 2 pieces of bacon and fully cook and crumble one piece. Slice up the cheeses of your preference. I had some leftover mozzarella cheese and threw in a bit of Velveeta for flavor. Sauteed partially carmelized onions for mine, nothin' but bacon and cheese for the hubs. Hold the chicken breast in one hand so that the chicken breast is long ways, with one long side running from the bottom of your palm to the tip of your fingers. Leaving about 1/2 inch from the edge, hold it firmly and cut a pouch into your chicken as deep as possible without slicing through completely. Repeat with the second breast. Then stuff it with your cheeses, crumpled bacon, onions, what have you. I like to sprinkle some Badia Complete Seasoning, garlic powder, and onion powder on each breast as well. Wrap one par-cooked piece of bacon around the slit that you made, then secure with toothpicks. Bake on 400-degrees for about 20 minutes or so.
YUM. I threw in some broccoli, zucchini, and asparagus into the baking pan at the same time as I made the chicken. YUM.