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After I made the roast chicken and goat cheese dish that replicated a local Italian restaurant meal, I had some of the garlic and herb goat cheese left over. With some boneless, skinless chicken breasts in the freezer, it seemed a good time to pair them together for another meal. The boneless and skinless breast meat is not my favorite, as it dries out so fast, it is hard to get them fully cooked without being the proverbial rubber chicken. The answer, as it frequently is, was bacon.

Gathering what I had, I mixed up a spice blend for more ...