Ingredients
4 ounces cream cheese, softened1 cup shredded fontina cheese5 bacon strips, cooked and crumbled4 green onions, chopped1/4 cup chopped fresh Italian parsley1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry1/2 teaspoon salt, divided3/4 teaspoon pepper, divided 1 large egg1-1/2 cups panko bread crumbs1 teaspoon paprika4 boneless skinless chicken breast halves (6 ounces each) 1 tablespoon olive oil
Preparation
Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika.
Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks.
Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil.
Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.
