Chicken stuffed with cheese and bacon

My husband made this along with rice and green beans with mushrooms.

Ingredients:

• Chicken breasts, trimmed and rinsed
• Marinade or sauce of your choice
• Bacon slices
• Shredded cheese of your choice (for filling and topping)

Note: We didn't include specific ingredient measurements because you can easily adjust them depending on the amount of chicken you have.

1. Make a “butterfly” cut in each chicken breast (slit open the side of each, but do not cut all the way through).
2. Close the breasts and place them in a dish. Cover them with the marinade/sauce. Refrigerate for 30 minutes.
3. Preheat oven to 350 degrees.
4. Set aside one whole piece of bacon for each chicken breast. Leave raw; do not cook yet.
5. Cut the remaining bacon strips into halves. Fry them in a skillet until they are as tender or crispy as you prefer.
6. Place the marinated chicken in a glass baking dish. Bake for 15 minutes, then remove and let cool.
7. One by one, set each of the raw slices of bacon onto a plate. Place a chicken breast on each piece, then open the chicken at the slit.
8. Place the cooked bacon pieces inside the breasts (use as many as desired for each piece).
9. Set aside some cheese for topping. Add the rest to the bacon inside the breasts. Fold the chicken halves together and then wrap the raw bacon over the tops of the chicken.
10. Return the wrapped chicken to the baking pan and bake for an additional 20 minutes.