8 chicken thighs
2 (6 ounce) fillets bacon
1 (3 ounce) package cream cheese soup mix
2 tablespoons shredded Swiss cheese
1 teaspoon grated Parmesan cheese
1/2 teaspoon paprika
Place chicken breasts in a nonstick 8x8 inch baking dish. Place the bacon in the center of each breast, flush with the bottom. Spread the gravy over the breasts, then season with Swiss cheese and Parmesan cheese. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the cream cheese soup mix with pork fat, bacon, Swiss cheese, and Parmesan cheese. Using a 2 inch slotted spoon, seal all of the holes in the cheese. Spoon the mixture into the baking dish. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Place dish in the preheated oven and sprinkle bacon strips on top. Bake on the first side for about 30 minutes. On the second side, bake for about 15 minutes. Season with paprika.
Wing it!
Drizzle the goat cheese over the stuffed chicken breasts, then place them in the baking dish. Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken juices run clear and handle begins to brown.