Description
Chicken doesn’t have to be boring – this Cheddar and Bacon Stuffed Chicken is not only stuffed with goodness, but then it is coated in a crispy corn flake coating and baked.
Ingredients
- 3/4 cup shredded cheddar cheese
- 4 slices bacon, cooked and chopped
- 2 tablespoons finely chopped onion
- 1 teaspoon hot sauce
- 2 boneless, skinless chicken breasts (about 12 oz each)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1 egg, beaten
- 2 cups corn flakes, crushed
- 1 teaspoon dried thyme leaves
Instructions
Preheat the oven to 350ºF. Place a cooling rack on a baking sheet. Set aside.
Combine the cheese, bacon, onion and hot sauce in a small bowl. Set aside.
Cut each of the chicken breasts in half lengthwise, turning them into 4 thinner pieces. Working with one piece at a time, place a piece of plastic wrap over the top and pound the chicken to an even 1/4-inch thickness with a meat mallet. Place 1/4 of the cheese mixture on the chicken breast, then roll it up. Secure with a toothpick. Repeat with the remaining chicken and filling.
Combine the flour and seasoned salt in a small bowl. Place the egg in a second bowl, and the cornflakes and thyme in a third bowl. Dip each chicken breast in the flour mixture, followed by the egg and then into the cornflakes. Place on the cooking rack.
Bake in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken is 165ºF.
Remove the toothpicks and serve warm.
Recipe Notes:
Adapted from The Great American Brand Name Cookbook
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Calories: 375
- Sugar: 2 g
- Sodium: 975 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 184 mg