4 boneless, skinless chicken breast
1 c. chopped cooked broccoli
4 slices bacon
2 tbsp. chopped pimento
1 tbsp. olive oil
1/2 c. grated sharp cheddar cheese
1/4 c. ricotta or sm. curd cottage cheese
1/4 tsp. pepper

Pound chicken breasts between waxed paper until they are about 1/4 inch thick. Cook bacon, drain and reserve fat, crumble bacon; set aside. Make stuffing: Combine broccoli, cheddar, ricotta or cottage cheese, pimento, stuffing in chicken breasts and carefully roll up the bread jelly roll style. Secure with toothpicks if they begin to unroll. Chill slightly. Pour off all but 1 tablespoon fat from skillet. Add olive oil and warm to medium high heat. Add chicken breast and sear on all sides (add more olive oil if needed). Reduce heat to medium and cook until breasts are cooked throughout, about 15 minutes.