Bacon Wrapped Chicken

Preheat oven 375

4 chicken breast
8 slices bacon
¼ cup parm cheese
½ package cream cheese room temp
4 large roasted red peppers (usually find already canned) or you can substitute with sun dried tomatoes, artichokes or sauté 4 cups of spinach.
1 tablespoon rosemary
½ tablespoon oregano, garlic powder, onion flake
½ teaspoon pepper, paprika
pinch of salt
toothpicks

4 chicken breast 8 slices bacon 4 large roasted red peppers (usually find already canned) or you can substitute with sun dried tomatoes, artichokes or sauté 4 cups of spinach. 1 tablespoon rosemary

Wash and butterfly-cut the chicken breasts. Pound out each piece so they are thin but don’t tear through the meat. Mix all ingredients in a bowl and divide evenly to each piece. There may be some left over and don’t over fill. Make sure the filling is in the center, roll up in cigar fashion from the smaller end. Gently wrap a piece of bacon from one end towards the middle and continue with the second piece which should cover the entire piece. If not you are fine. Secure with several toothpicks as needed.
Pre-heat a skillet with about 4 tablespoons olive oil. Check if oil is hot by the bubbles in the pan. Brown each roll until the bacon begins to cook and the chicken is getting white on the outside. Transfer into an oven and broiler proof dish. Bake at 375 for 25 minutes or until chicken appears to be done. Switch to the broiler setting and broil each side for a 2 minutes to finish crisping the bacon.