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Easy Eats: Chicken with Bacon and Mozzarella

Valentine's Day is one week away, so in this Easy Eats segment we have something for all the bacon lovers out there.

Chef Mary Grube, of Mary's Kitchen shows us a simple, yet rich and delicious meal.

Mary’s Kitchen Chicken with Bacon and Mozzarella

2          4-Ounce chicken breasts, patted dry and butterflied
1          Strip of low-sodium, reduced fat bacon but any bacon will work
2          Sandwich-size slices mozzarella or provolone cheese
3          Tablespoons mayonnaise ( I use olive oil mayonnaise)
1          Tablespoon honey Dijon mustard
1/2       Cup breadcrumbs
1          Tablespoon Parmesan cheese, finely grated

Preheat the oven to 375 degrees. Get all your ingredients ready (Mise en place). Combine the mayonnaise and mustard in a small bowl. Set aside. Combine the breadcrumbs and cheese on waxed paper, parchment paper or a plate. Set aside. Line a rimmed baking sheet with aluminum foil and then with parchment paper. Set aside. Cut the bacon slice in half and slice each half into -1/2-inch slices.

Stuff the center of the butterflied chicken breast with 3/4 of the cheese slice. Slather the top with the mayonnaise mixture, place in the breadcrumb mixture and slather the top side with more mayonnaise mixture. Coat the top with breadcrumbs and place on the prepared sheet. Repeat with the other breast. Top with the remaining cheese slice and then a half slice of bacon. Bake until the bacon is crisp and the chicken is golden brown, about 25 minutes. Serve.


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