Chicken Breasts stuffed with Shrimp & Bacon

Per Person:
1 large Chicken Breast, thawed, butterfly filleted
7 large shrimp: I use the pre-cooked frozen type: do not thaw.
2 strips bacon
1 tsp fresh garlic: I like a couple of cloves of fresh roasted garlic, but thin slices of raw garlic is fine.
1/4 tsp ground paprika
1/8 tsp ground chili powder
1 oz Irish cheddar cheese, sliced thin
1 tsp lemon juice
salt & pepper

Fillet the chicken breast. Season inside and out with salt & pepper. Layer shrimp and bacon on one side. Drizzle lemon juice over shrimp & bacon and cover with garlic and then Parmesan cheese. Season with paprika and (if you like) Cajun seasoning.

Close the chicken breast and place on an oiled sheet. Cook 18 – 20 minutes at 400 degrees.

Review: I used to cook these in my George Foreman Grill, but I've been baking them recently, in my toaster oven. I really like the results: juicier, easier cleanup (please bake on tinfoil!), and more tender.