|Photos courtesy of the Cooking Corner.|
After seeing this made I decided to do a version at home - without the spinach thank you. Using what I had on hand, bacon crumbles and flavored cream cheese, I found a way to do it nicely. The panko crumbs add a great texture and the bacon and cream cheese were a good flavor combination.
Panko Coated and Stuffed Chicken
1 pkg. 3-4 boneless skinless chicken breasts
1/2 cup flavored cream cheese with garlic and chives
1/2 cup panko bread crumbs
1/3 cup seasoned flour (like Kentucky Kernel or flour with garlic, pepper, paprika, salt etc.)
Preheat oven to 350. Spray coat a small baking dish (11x7 dish for 4 breast).
Lay chicken breast flat on cutting board and pound thin with meat mallet.
Put bread crumbs and flour in two separate shallow pans or plates.
|Rolled and stuffed chicken.|
Spread 2-3 T. cream cheese on each breast. Sprinkle 1 T. bacon pieces on top of cream cheese.
Roll into a bundle with cream cheese and bacon inside. Coat in flour and then bread crumbs. Place in baking dish. Repeat with remaining chicken.
Bake 350 for 25-30 minutes.
|Rolled and coated chicken ready for oven.|