4 boneless skinless chicken breast halves (6 oz. ea.)
1 large egg
1-1/2 c. panko (Japanese bread crumbs)
1 t. paprika
1 Tbls. olive oil
½ t. salt, divided
¾ t. pepper, divided
4 oz. low-fat cream cheese, softened
1 c. shredded fontina cheese
5 strips center-cut bacon, cooked and crumbled
4 green onions, chopped
¼ c. chopped fresh Italian parsley
¼ c. julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
Preheat oven to 375 degrees.
In a bowl, mix cream cheese, fontina cheese, bacon, onions, parsley, sun-dried tomatoes, salt and pepper.
In a shallow bowl, whisk egg and the remaining ¼ t. salt and ½ t. pepper.
In another shallow bowl, toss bread crumbs with paprika.
Carefully pound chicken breasts with a meat mallet to ¼-inch thickness. Spread cheese mixture over chicken. Roll up from short side and secure with toothpicks.
Dip chicken in egg, then coat with crumbs. Place in a foil-lined shallow baking pan, seam side down. Drizzle tops with olive oil.
Bake, uncovered 45 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.