1 can cream of asparagus soup
4 boneless skinless chicken breasts
1/3 cup goat cheese
2/3 cup dry white wine
4 slices bacon
salt
pepper
garlic powder or minced garlic
1/2 red bell pepper
1/2 tomato
olive oil

Cut the chicken breast lengthwise and put the goat cheese inside of each one. Sauté the bell pepper in olive oil and garlic. Cut the tomato into cubes.

Wrap each piece of chicken with a strip of bacon. (Turkey bacon can be used.)

Place the stuffed, wrapped chicken into a medium casserole dish. Pour the can of soup over the top of the chicken and top with the tomato and red pepper. Pour the wine over this and use the salt and pepper to taste.

Cover with foil and bake at 350°F degrees until the chicken is cooked through.

Serves 4.

Submitted by: Fran Collins