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

In medium skillet, cook bacon. Drain bacon on towels. Crumble and set aside.

Make stuffing: In bowl blend broccoli, Cheddar cheese, pimiento, pepper and bacon. Using your fingers, make a pocket for stuffing by gently separating the skin from flesh, but keeping the skin attached at edges. Pull skin up and over the filling to cover it completely. Use toothpicks to hold the skin on the flesh sides of the breads.

Pour off all but 1 tablespoon of bacon fat from skillet. Add 1 tablespoon olive oil and warm over medium heat. Add chicken breasts, skin side up and sear over medium high heat for 2 minutes. Turn breasts over and sear the other side adding more oil if necessary to stop sticking.