Bacon wrapped pumpkin stuffed chicken breast

original post:http://greedygirlcooks.blogspot.com/2015/10/bacon-wrapped-pumpkin-stuffed-chicken.html

Ingredients

4-5 skinless boneless CB Chicken breast

1 teaspoon Salt

¼ teaspoon Black pepper

½ teaspoon Smoked paprika

1 teaspoon Oil

1 cup shredded Pumpkin

4 ounce Cream cheese

¼ cup mozzarella cheese

5 garlic cloves shredded Garlic

½ teaspoon salt

¼ cup finely chopped Onion

1 pack Caribbean passion bacon

Greedy tips:

Do not over stuff you chicken breast like I did. I put way too much filling in mine forgetting that the chicken would expand as it cooks forcing some of the filling to ooze out. Try to fold the meat over as best as possible and use the bacon to wrap any exposed seams.
If you bake the chicken in a dish as I did the portions of the bacon on the bottom side will not get crispy. Just have a hot skillet ready and as it comes out the oven place it in the pan to crisp the bacon on the bottom before putting to rest and serving.
Another great thing to do is to marinate the breast or brine them for 30 to 40 minutes before cooking. Brining the chicken breast makes them even more juicy.
To brine the chicken breast dissolve the ingredients below in the warm water. Once the sugar and salt has dissolved mix with the cold water and place the breast in the solution for 30 to 40 minutes up to an hour in the refrigerator. Once the time has finished wash off the chicken breast thoroughly, season and follow the recipe as above.

Quick brine Ingredients

2 tablespoon Thyme leaves

1 tablespoon Allspice

1 grated

¼ cup salt

4 tablespoon sugar

1 cup warm water

3 very cold Water

Ingredients