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Robynn's Chicken and Sundried Tomato Delight
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R. Heffer, Elizabethtown, KY


  • 4 skinned, boneless chicken breasts
  • 8 oz (224 grm) cream cheese
  • 1/3 cup (80 ml) chives
  • 1 can mushrooms (any will do)
  • 8 sundried tomatoes (preferably red) - hydrated
  • 8 slices of throughly fried (or microwaved) bacon
  • 1/3 cup (80 ml) of walnuts, almonds, pine nuts (or nut of choice)
  • olive oil to cover the bottom of frying pan
  • 1 egg
  • 1/2 cup (125 ml) half and half
  • bread crumbs (we like Italian)
  • Dijon mustard
  • honey
  • Chicken preparation:
  • Pound chicken breast to 1/4 in. thickness.
  • Whip egg and half and half to a fluffy consistency.
  • Stuffing:
  • Pour olive oil into frying pan.
  • Allow to heat at medium high.
  • Toss in nuts and cook one minute.
  • Add onions and sundried tomatoes and cook until onions are translucent.
  • Reduce heat and add bacon, simmer.
  • Preparation of chicken:
  • Dry chicken breasts, lay flat.
  • Spread creme cheese.
  • Add stuffing mixture equally.
  • Roll chicken with ingredients into tight roll and secure with toothpicks.
  • Dip into egg/milk mixture.
  • Sprinkle bread crumbs over chicken (you do not have to coat heavily).
  • Bake at 400 degrees (200 C.) (in preheated oven) for 20 minutes.
  • Sauce option:
  • Mix dijon mustard and honey.....keep it simple and to your liking.

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