Bacon & Goat Cheese Stuffed Chicken

I am thrilled to share this recipe with you guys today. Why? Because it is one of my favorite chicken breast recipes of all time. The moment I saw the words goat cheese...bacon...chicken in one recipe title, I knew it was love. This recipe combines so many of my favorite flavors and textures but the best part has to be how simple and fast it is to prepare. Win, win. Or should I say winner winner chicken dinner? Or should I say "bi-winning"? Okay. I'll stop now.

Recipe Rundown

Taste: The best way I can describe this is if you took the flavors of a loaded baked potato and sour cream and onion potato chips and stuffed them into a chicken. Tangy, onion-y, poignant. Flavors you crave.
Texture: The chicken is browned on the outside, tender inside, and stuffed with a crumbly yet melting cheesy filling with bits of crisp bacon.   
Ease: 5 ingredients (if you don't count salt & pepper), less than 30 minutes. Perfect for a speedy gourmet meal.
Appearance: I'm pretty sure anything that is "stuffed" will look mouthwatering (as long as it is stuffed with something edible).
Pros: One of my most favorite ways to turn boring chicken breasts into something amazing. It's cheap, quick, and impressive.
Cons: None at all.
Would I make this again? I've already made it twice since first seeing the recipe in Cooking Light January/February issue. 

Bacon & Goat Cheese Stuffed Chicken
Serves 4
From Cooking Light January/February 2011

• 2 tablespoons green onions, sliced
• 3 ounces goat cheese
• 1 slice bacon, cooked & crumbled
• 4 (6-oz) skinless, boneless, chicken breast halves
• salt & freshly ground black pepper
• 1 tablespoon canola oil

Preheat oven to 350 degrees F. Combine onions, cheese, and bacon in a small bowl. Cut a 1-inch-wide slit into the thick end of each chicken breast, and carefully cut down to center of chicken to form a pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a large ovenproof skillet over medium-high heat. Add the oil. Add chicken to pan; saute 4 minutes. Turn chicken over and place skillet in oven and bake for 12 minutes; let stand 5 minutes before serving.