4 slices bacon
1/2 c. grated sharp Cheddar cheese
1/4 c. whole milk Ricotta or sm. curd cottage cheese
2 whole boneless chicken breasts, with skin on (1 1/2 lbs.)
1 c. chopped, cooked broccoli (fresh or frozen, thawed)
2 tbsp. chopped pimento
1/4 tsp. pepper
1 tbsp. olive oil

In a medium skillet, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside. Make the stuffing by combing in a large bowl the broccoli, Cheddar and Ricotta cheese, pimento, pepper, and the reserved crumbled bacon pieces. Using your fingers, make a pocket for stuffing by gently separating the skin from the flesh but keeping the skin attached at the edges.

With the chicken breast skin side down on the work surface, stuff the pockets with the filling. Pull the skin up and over the filling to cover it completely. Use toothpicks to hold the skin in place on the flesh side of the breast. Pour off all but 1 tablespoon of bacon fat from the skillet. Add 1 tablespoon olive oil and warm over medium high heat. Add the chicken breast, skin side up, and sear over medium high heat for 2 minutes. Turn the breast over and sear the other side, adding more oil if necessary to prevent sticking. Reduce heat to medium and cook the breasts, skin side up, for 10 minutes. Turn over and cook 5 minutes longer. To serve, remove the toothpicks and halved each breast crosswise. Serves 4. 478 calories each.