Cheese Stuffed Chicken

Standard

Cut 2 in pocket in the thickest part of 4 6oz boneless, skinless chicken breasts. Stuff each pocket with 4 oz of cheese (we used bacon cheddar and it was great!), season with 1/2 t salt and 1/4 t black pepper. Cook the chicken in 1 T of olive oil in a large skillet over med-high heat until golden brown and cooked through. Place top on the skillet and a cheese sauce will form.

–Inspired by Real Simple recipe, adapted by Kristen Emerson & myself.

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