A master recipe for creating moist and delicious baked chicken breasts.
Using a sharp knife and going slowly, cut a pocket in the thickest side of the breast. Do not pass go or cut all the way through. Set Aside
In a medium skillet, heat the olive oil over high heat. Reduce slightly and add the onions and garlic. Cook stirring occasionally until the mixture is soft and fragrant,
Add the vegetables that you have chosen and continue to cook for 7-10 minutes stirring often. The vegetables need to be soft and slightly caramelized. At this point you should have about 1-1/4 cups of delicious stuff(ing).
Depending on the vegetables moisture level, add cream cheese and/or breadcrumbs to make a thick (not runny) mixture. Add any additional seasonings and heat long enough for everything to get acquainted.
Cool the mixture slightly and and spoon it into the pockets of the breasts. Pack it gently but do not fill it to the point that the stuffing is coming out. If you have some left, spread it in the bottom of the baking pan you will be using. Give the pan a good spritz of cooking spray first.
Choose how you want to finish the outside: Wrap the breast with the bacon strips securing with toothpicks or kitchen twine if necessary. OR Spread the mayonnaise evenly on the tops of the breasts. Add any seasoning of you choice.
Bake at 375 degrees for approximately 25 -30 minutes. Watch carefully and check for an internal temp of 160 degrees. Remove from the oven and allow to cool for 5 minutes before serving.