After a few days, my hubby came home from work and said that his buddies at work couldn’t stop talking about how good of a cook I was. Well, that was nice to hear. Nice to know that my husband is thinking of me at work too.
One of the wives even e-mailed me to see if she could get a copy of the recipe for an important dinner party that she had coming up. I’m always more than willing to help another lady out in the cooking department when she needs it!
4 (6 oz.) raw skinless boneless chicken breast
2 Tbsp Gold Medal all-purpose flour
1 Eggland’s egg
2 Tbsp egg whites
2.5 Tbsp bread crumbs
1.5 Tbsp finely grated parmesan cheese
1.5 tsp McCormick garlic powder
1 tsp Italian seasoning
4 oz softened Philadelphia light cream cheese
3 slices cooked and crumbled bacon (use turkey bacon for a leaner option)
1 oz light shredded mozzarella cheese
Cook the bacon, set aside ½ Tbsp of bacon grease. Crumble bacon and set aside
Preheat oven to 375 F and line a baking sheet with parchment paper.
Cut the chicken breasts open, but not all the way.
Combine the egg and egg whites in a small bowl, whisk together. Put the flour on a flat plate. In a small bowl, mix together the bread crumbs, parmesan, ½ tsp of garlic and 1 tsp Italian seasoning, then spread the mixture out on another flat plate.
In a separate bowl combine the cream cheese, 1 tsp garlic powder, crumbled bacon and shredded mozzarella cheese.
Divide mixture into the 4 chicken breast spreading out to cover, then fold breast closed.
Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread crumb mixture.
Heat the bacon grease in a large frying pan over medium then sear each chicken breast for 1 minute on each side.
Place on the prepared baking sheet and bake in the preheated oven for 35 minutes.
This recipe makes 4 servings – 8 smart points each.
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Quick tip: Serve with fresh green salad or rice.