Panko Coated and Stuffed Chicken

Photos courtesy of the Cooking Corner.

    One of our local restaurants does a stuffed fried chicken that I find interesting. It's stuffed with a cheese and spinach mixture, quickly dipped in the deep fryer for some crunch and then baked off to finish cooking the meat.
   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

Easy ingredients.

1/4 cup real bacon pieces
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.