Stuffed Chicken Breast

Have been super busy so haven't really made anything really interesting for dinner that I was willing to share...until tonight!

Stuffed Chicken Breast- (for two)

2 boneless skinless chicken breasts
1 jar of chutney (I like Hannaford's Taste of Inspriation Cranberry Apple Chutney-found in the condiments section)
4 small slices of white cheddar (I just used some leftover of cheddar that was used for cheese and crackers)
3 slices bacon (fried until crisp and crumbled)

-Wash and dry chicken.  Cut a small pocket with a paring knife in each one.  With a spoon, spoon in desired amount if chutney, lay 2 slices of cheddar, and sprinkle some bacon.  If your pocket is too big and ingredients are falling out, secure closed with a toothpick.
-Meanwhile, heat a little olive oil in a nonstick skillet. 
-Sear the chicken breast in pan until golden brown on each side (about 2 minutes each side)
-Finish chicken in 350 degree oven, either in same skillet (if you have an oven safe one) or transfer to a casserole.  Should take 8-10 more minutes in oven depending on thickness of meat.

I served with rice pilaf.  As an alternative to the cheddar, you could stuff with goat cheese or bleu cheese as well.  If chutney isn't your thing, mixing some roasted veggies of your choice would be delicious as well!