4 - 4 Ounce boneless skinless chicken breasts
4 slices of turkey bacon (I prefer Oscar Mayer), cut in half
4 wedges of Laughing Cow Light Garlic & Herb cheese
3/4 cup Italian seasoned breadcrumbs (I prefer Progresso)
1 Tbsp Seasoning (I used Mrs Dash Southwest Chipoltle)
2 large eggs
2 Tablespoons water
Olive oil spray
Preheat oven to 350°. Prepare a baking sheet by lining with parchment or a Silpat. In a medium bowl combine bread crumbs and seasoning mix, set bowl aside.
Cut chicken breasts into approximately 4 ounce portions. Place a piece of cling wrap on your cutting board to help keep your board clean. Place another piece of cling wrap on top of your chicken. Using a mallet, pound them to about 1/4 thick. Note: You can also butterfly chicken and then pound it out.
After all chicken breasts are done. Place 2 half pieces of turkey bacon to make a plus sign. on top of the chicken, place the cheese wedge on top and wrap chicken around to completely cover cheese, using toothpicks to secure. (Make sure there are no holes so your cheese doesn't leak out). Season with a little salt.
In a medium bowl crack eggs and add water, whisk to combine. Dip chicken in egg wash, then roll into bread crumb mixture. Press bread crumbs onto chicken to get a good coating. Place chicken on prepared baking sheet.
Lightly mist all chicken with olive oil spray. Put chicken in your preheated oven for 30-35 minutes. Allow chicken to rest for 5 minutes and remove toothpicks before serving.
Recipe printed from http://TheSlowRoastedItalian.com/
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