Bacon Wrapped Stuffed Chicken

Bacon Wrapped Stuffed Chicken

• 3 tablespoons butter
• 2 tablespoons Italian herbs
• 2 tablespoons freshly grated Parmesan cheese
• About 1 oz. shaved ham, divided
• 1 large boneless, skinless chicken breast
• 4 slices bacon
• Salt & Pepper

Directions

1. Preheat oven to 350° F. Line a baking sheet with sides with a piece of parchment paper or foil.
2. In a small bowl, use a fork to combine the butter, herbs, and cheese. Set aside.
3. Slice the chicken breast in half, long-ways. Pound out each piece to an even thickness, about 1/4".
4. Lay each piece of chicken pretty side down. Lightly salt and pepper both pieces. (The ham, Parmesan cheese and bacon will add salt, so you won't need much, if any.) Place 1/2 of the ham on each piece of chicken, about an inch from the more pointed end. Put 1/2 the compound butter on top of the ham. Roll the chicken up around the ham and butter. Secure the open sides with toothpicks.
5. Wrap each chicken roll with 2 slices of bacon, keeping the overlap sides on the bottom, where the chicken overlaps. Place on the prepared baking sheet, overlap side down, and bake for 1 hour. Serve with the butter sauce that leaked out poured over the top.