Source:

R. Heffer, Elizabethtown, KY

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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