Loaded Creamy Chicken Breasts

My mom made this once when I was little and I loved, loved, loved it. Then when we got to a certain age, she started having my sisters and me make dinnner one night a week. This was always one of my favorite things to make and it is sooooo yummy!

Ingredients:

4 boneless skinless chicken breasts

1 (8 oz.) package of cream cheese

1 cup shredded mozzerella cheese

1 package thawed bacon
toothpicks
salt/pepper to taste

Directions:

Preheat oven to 400*. Then, with a kitchen mallet (a hammer works too!) flatten each breast until it is about half an inch thick. By the time they are flattened, they will usually have almost doubled in size. Cut each flattened breast in half to make two pieces out of each (NOT filet style though.) Cut about an inch thick slice of the cream cheese and place it on one side of the chicken, then sprinkle desired amount of mozzerella cheese over the cream chees. Roll up the chicken, cheese inside, as if you are preparing Cordon Bleu. Then, wrap a piece of bacon around the outside of the rolled up breast. Last, stick a toothpick through the chicken breast to hold it closed and place on a baking tray. Once you have finished rolling all eight breasts, place them in the oven for around 25 to 30 minutes or until chicken is white all the way through. The cheeses will be oozing from the sides when it is ready, and the bacon should be crispy. Salt and pepper if you would like. Enjoy!