A traditional recipe with a few twists!
1-1/2 Lb (4 pieces) boneless, skinless chicken breasts
Sea salt and black pepper, to season chicken
1 cup shredded Swiss cheese, divided
4 slices turkey bacon, cooked, divided
1 Tbs. spicy brown mustard, divided
1/4 cup whole wheat flour
1/2 tsp. sea salt
Few dashes black pepper
1/2 tsp. dried thyme
1 cup crispy plain panko bread crumbs
1 tsp. olive oil
2 eggs
1 Tbs. water
Preheat oven to 375 degrees F. Spray a 13 x 9-inch baking pan; set aside.
Place chicken breasts between two pieces of plastic wrap. Using a meat mallet or a heavy can from your pantry, pound out each piece of chicken to a 1/4-inch thick. Pound from the center out toward the edges, being careful not to pound too thin which could rip the meat apart.
Spread 1 teaspoon of brown mustard on one side of the chicken. In the center of each breast (over the mustard) sprinkle 1/4 cup of cheese and rip 1 strip of cooked bacon into pieces. Roll up each piece, tucking in the sides, if possible. Secure with a toothpick.
Combine flour, salt, and pepper in a small bowl. In a second small bowl, lightly beat eggs and water. In a third small bowl, combine thyme, bread crumbs, and oil. Lightly dust each side of the chicken breast with the flour, dip in egg, then coat evenly in bread crumbs. Place each breast, seam side down, in the baking pan.
Bake, uncovered, for 25-35 minutes, or until no longer pink and internal temperature reaches 165 degrees. Remove toothpicks before serving.
Makes 4
1-1/2 Lb (4 pieces) boneless, skinless chicken breasts
Sea salt and black pepper, to season chicken
1 cup shredded Swiss cheese, divided
4 slices turkey bacon, cooked, divided
1 Tbs. spicy brown mustard, divided
1/4 cup whole wheat flour
1/2 tsp. sea salt
Few dashes black pepper
1/2 tsp. dried thyme
1 cup crispy plain panko bread crumbs
1 tsp. olive oil
2 eggs
1 Tbs. water
Preheat oven to 375 degrees F. Spray a 13 x 9-inch baking pan; set aside.
Place chicken breasts between two pieces of plastic wrap. Using a meat mallet or a heavy can from your pantry, pound out each piece of chicken to a 1/4-inch thick. Pound from the center out toward the edges, being careful not to pound too thin which could rip the meat apart.
Spread 1 teaspoon of brown mustard on one side of the chicken. In the center of each breast (over the mustard) sprinkle 1/4 cup of cheese and rip 1 strip of cooked bacon into pieces. Roll up each piece, tucking in the sides, if possible. Secure with a toothpick.
Combine flour, salt, and pepper in a small bowl. In a second small bowl, lightly beat eggs and water. In a third small bowl, combine thyme, bread crumbs, and oil. Lightly dust each side of the chicken breast with the flour, dip in egg, then coat evenly in bread crumbs. Place each breast, seam side down, in the baking pan.
Bake, uncovered, for 25-35 minutes, or until no longer pink and internal temperature reaches 165 degrees. Remove toothpicks before serving.
Makes 4
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