This is an quick, easy, healthy and delicious meal you can prepare fairly quickly. I made the recipe salt-free but you can substitute garlic salt with garlic powder in the squash/zucchini and also add salt to taste to the chicken if you feel so inclined. It's such a yummy recipe that I made it two nights in a row.
4 boneless chicken breasts (thawed)
1 container chive and onion cream cheese
4 slices bacon
Squash and Zucchini ingredients:
1 medium-sized summer (yellow) squash
1 medium-sized zucchini
1/2 teaspoon garlic powder
1 teaspoon black pepper
3 tablespoons olive oil
3 splashes of lemon juice
1/2 teaspoon garlic and herb Mrs. Dash
Bacon Wrapped Cream Cheese Stuffed Chicken Breast:
Preheat oven at 450F. Pound out each chicken breast to about 1/4". Spoon 1 tablespoon cream cheese onto each chicken breast and spread evenly. Roll up each breast and wrap each with a slice of bacon covering chicken completely. Secure each with two toothpicks. Spray non-stick spray evenly on a cookie sheet. Place each chicken breast on the cookie sheet and put in the oven. Bake for 35 min. (Depends on your oven for cooking time, so don't hesitate to use a meat thermometer to check) If bacon gets done too quickly, turn over the chicken breasts part way through. Remove from oven and serve.
Sautéed Squash and Zucchini with Onion:
Chop the squash, zucchini and onion into bite-sized pieces. In a mixing bowl, combine the vegetables with the spices, lemon juice and olive oil until everything is covered completely. In a non-stick skillet, sauté the mixture for 5-7 minutes or until tender but still fairly crispy. Be sure to stir often. Remove from heat and serve.