The turkey bacon adds a salty and smoky flavor to the stuffing for this healthier version of Southern Fried Chicken. This dish is also a wonderful option for a weeknight dinner or Shabbat day lunch.
Crispy Stuffed Chicken
Servings
5 Servings
Ingredients
- ½ cup dressing or sauce such as remoulade sauce, duck sauce, Thousand Island, honey dijon, Italian, or French
- 5 thinly sliced chicken breasts about 1 pound
- ½ cup corn flake cereal crumbs
- 1½ cups frozen broccoli florets thawed, drained well and chopped
- 1 5-ounce package turkey bacon
Instructions
- Preheat oven to 350°F.
- Lightly grease a baking dish, large enough to hold all of the rolls without touching.
- Fill a shallow bowl with remoulade sauce. Place cutlets into bowl and toss to coat.
- Fill a second shallow bowl with breadcrumbs.
- Take one cutlet coated in dressing and lay it in the breadcrumbs, gently pressing into the crumbs so they adhere to the cutlet on one side.
- Place about a tablespoon each of broccoli and chopped turkey bacon on the edge of the cutlet. Roll up the cutlet and broccoli- turkey bacon filling, like you would a jelly roll.
- Place seam-side down in prepared baking dish. Don’t overcrowd or the rolls won’t crisp when they bake.
- Repeat with remaining ingredients.
- Spray the rolls with cooking spray.
- Bake at 350° F for 20-25 minutes or until chicken is cooked through and no longer pink inside.
- Slice into one and half-inch rounds and serve on a platter with remoulade (or dressing of choice) for dipping.
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