• 2 1/2 cups Greek yogurt
• 1 cup Parmesan cheese
• 1 cup mozzarella
• Fresh basil
• 1 medium onion chopped
•  2 bunches green onions, chopped
•  salt and ground black pepper to taste
• 2 teaspoon garlic powder
•  6 skinless, boneless chicken breast halves – pounded 1/4 inch thick
•  2 (16 ounce) packages sliced bacon

Preheat convection oven to 400 degrees F

• Saute:  onions
• Mix ingredients: Greek yogurt, Parmesan & mozzarella cheese, sauteed onions, garlic powder and green onions in a bowl; season with salt and black pepper.
• Pound Chicken:  Place chicken breasts individually in heavy duty gallon ziplock bag. loosely seal and pound with rolling pin until about 1/4″ thick
• Fill, Roll & Wrap Chicken
  • Spread about 1/4 cup of yogurt & cheese mixture over each chicken breast.
  • Starting at the narrow end, roll chicken breasts over filling.
  • Wrap each chicken breast in 1 slice of bacon end to end, then 2 should cover the area lengthwise
  • Set wrapped chicken on a rack set in a baking dish.
• Bake: in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a breast reads 160 degrees F
  • ~approximately 45 minutes.