Ingredients
- 4 boneless skinless chicken breasts
- 4 slices provolone cheese
- 12 cup bacon bits
- 4 teaspoons Dijon mustard
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup oil
Instructions
- Place chicken on cutting board and cover with a piece of wax paper.
- Pound flat with a mallet.
- Place 1 piece of cheese on each breast and then sprinkle with bacon bits.
- Roll the chicken up and secure with a toothpick.
- Squirt 1 teaspoons of dijon mustard on each breast and rub all over.
- Mix panko, salt and pepper.
- Dredge each breast in mixture.
- Heat oil in electric skillet on med-high heat.
- Once oil is hot, place seam side down into the oil.
- Cook each side in to oil until it's all golden brown.
- Remove the chicken and place for just a few minutes on plate with a paper towel to remove excess grease.
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