Bacon Cheddar Stuffed Chicken Breast

• 98
  4 boneless, skinless chicken breasts, patted dry and pocketed horizontally

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 87
  1/2 cup raw cream cheese, softened to room temperature

  Raw Cream Cheese87$8.85Buy from Nourish Food Club
• 91
  1 cup white cheddar cheese, shredded

  White Cheddar (Raw Organic Grassfed)91$8.99Buy from Nutrient Farm
• 88
  1 tsp organic garlic powder

  Organic Garlic Powder88$7.00Buy from Smith & Truslow
• 91
  1 tsp organic paprika

  Paprika 50g - Certified Organic91$7.00Buy from Planet Organic
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

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1. 1

   Preheat the oven to 400°F (200°C). In a medium bowl, combine the softened raw cream cheese, shredded white cheddar cheese, half of the organic garlic powder, and half of the organic paprika, stirring thoroughly until evenly combined, about 5 minutes.

2. 2

   Place the boneless, skinless chicken breasts on a clean cutting board. With a sharp chef knife held parallel to the board, cut a horizontal pocket into the thick side of each breast without slicing completely through. Season the chicken all over and inside each cavity with the fine sea salt, freshly ground black pepper, and the remaining organic garlic powder and organic paprika, about 5 minutes.

3. 3

   Divide the cheddar-cream cheese mixture evenly into the four chicken cavities, packing it inward gently. Press the pocket edges together firmly and secure the openings with wooden toothpicks to keep the filling enclosed, about 5 minutes.

4. 4

   Heat the avocado oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully lay the stuffed chicken breasts into the skillet and sear undisturbed until a deep golden crust forms, about 3 minutes. Gently turn the breasts over and sear the second side for another 3 minutes.

5. 5

   Transfer the skillet directly to the preheated oven. Bake uncovered until the thickest part of the chicken registers 165°F on an instant-read meat thermometer, about 15 minutes.

6. 6

   Carefully transfer the chicken to a warm serving platter and remove the toothpicks. Let the breasts rest for 4 minutes so the internal juices settle and the melted cheese filling slightly firms before slicing and serving.