• Preheat oven to 400°F and butterfly the chicken breasts (see notes below for specific instructions). Place the butterflied chicken breasts between two pieces of plastic wrap and, using a meat mallet, pound out the chicken breasts to about ¼” - ½” thickness. Set aside.

Cream Cheese Filling

• In a large bowl, combine the cream cheese, mozzarella cheese, Parmesan cheese, garlic, thyme, and green onions. Using a spatula, mash the ingredients together until they resemble a thick paste.

Stuffing the Chicken Breasts

• Divide the cream cheese filling equally between the four chicken breasts (about ¼ - ⅓ cup of filling each). Place the filling directly in the center of the butterflied chicken breasts, spreading it vertically so it covers the chicken breast evenly from top to bottom (see picture). Repeat for all remaining chicken breasts.
• Starting at one long side, roll the chicken breast over the filling, and place seam side down. Repeat for all remaining chicken breasts. Starting at one end of the stuffed and rolled chicken breast, wrap the bacon, spiralling it up the length of the chicken breast so it is completely covered. When one piece of bacon runs out just slightly overlap the next piece and continue down the breast. Repeat on all remaining chicken breasts.

Baking Stuffed Chicken Breasts

• Place the bacon wrapped chicken breasts into an oven safe baking dish and bake in a preheated oven for 45 minutes. At the end of the baking time, switch your oven to broil on high, and broil the chicken breasts for 5 minutes. Remove from oven and let rest for 5 mintues before serving. You will notice that some of the filling spilled out into the pan during baking, I highly recommend spooning this over top of the chicken breasts when you serve them! It acts as a great sauce.