It is official. I cannot be trusted with garlic bread. Not even for a minute. I cannot manage to keep an eye on the buttery, garlicy loaves under the broiler. We like them toasted so they are always done open faced under the broiler.
I set the timer even. I stay in the kitchen. I talk too much with my guests and voila…. same results every time.
GARLIC BREAD LORI STYLE
Make a slice into the side of the breast making a nice big pocket. Be careful not to go all the way through but make is as big as possible. I made the pocket considerably bigger than this. 
Take 2 slices of Swiss cheese and some shaved deli ham and roll them up like a cigar. Stuff this inside the pocket you made in the chicken. It will be very full but that is okay.
Mix garlic and pepper into the Greek yogurt and then roll the chicken breasts in that mixture. Look how thick and rich that Greek yogurt is. Brilliant for cooking. Roll this in Panko bread crumbs.
Take some kitchen twine and tie around the breast in about 4 places to keep that stuffing inside and the breast together. 
Bake for 45 minutes to 1 hour or until lightly browned and cooked through basting with the liquid from the pan which is a mix of the olive oil and the oil released from the cheese. It adds lots of flavor and helps to brown the Panko bread crumbs.
My BB Guy said this was the best chicken he has had for as long as he could remember. He was so right. It was tender, moist and tasty. I wouldn’t add any salt in the cooking process because there is enough salt in the ham and the cheese.
This is good enough for company and makes family feel like you are out for dinner for that special occasion. 
Go pink pumpkin if you can as many growers are donating to breast cancer research causes.
Don’t have any pink ones? No problem. Just link up with whatever you have.
Wishing all my fellow Canadians a wonderful Thanksgiving weekend filled with gratitude for all that we have.
Don’t forget to join in with your pumpkin decorations on this post HERE
