Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.