1 c. diced, cooked bacon
5 chicken breasts, boneless, skinless
1 c. flour
1/2 Tbsp. garlic powder
pinch salt
pinch pepper
1/4 tsp. Cajun seasoning (optional- you may also use Cayenne pepper)
2 eggs, beat
1 c. BuffaloWing Sauce
Preheat oven to 425. Pound chicken breasts flat and sprinkle about 1 Tbsp. of cheese in the middle. Put an equal amount of bacon in the middle. Roll the chicken breast shut around the filling and secure with a toothpick (only needed if you over stuffed it and it won't roll easily). Coat in the egg by dipping it and rolling it around and then dredge in flour mixture. Place in the bottom of a well-greased baking pan. Bake for 30 minutes, then flip breasts over and bake for another 15 minutes, or until golden and chicken is no longer pink in the middle. Place baked breasts in a large bowl, pour Buffalo Wing Sauce over the breasts and roll them around until well-coated.
*If you are not a fan of bleu cheese, you may also use cream cheese (which my son likes).
Prep time: 15 minutes
Cooking time: 1 hour
Feeds: 5 people
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