Cherry Chicken Spirals

By CarolM-2

Honey mustard
gives these chicken breasts plenty of
zing and a hint of sweetness. We love it
so much we used it twice-in the cherry
filling and under the crunchy panko-
for added flavor without any added fat

Ingredients

• 4 skiniess, boneless chicken breast
• halves (about 1% 1bs. total)
• 6 slices turkey bacon, halved
• 2/3 cup snipped dried cherries
• 3 Tbsp. honey mustard
• 1 cup whole wheat panko (Japanese-
• style bread crumbs)
• 1 Tbsp. snipped fresh thyme
• 1/2 tsp. ground black pepper

Preparation

Step 1

1. Preheat oven to 375oF. Lightly ccat a
13x9x2-inch baking pan with nonstick cooking
spray; set aside. Place each chicken breast
half between two pieces of plastic wrap.
Using the flat side of a meat mallet, 1/4% to
1/2 inch thick. Discard plastic wrap.
2,In a large skillet cook turkey bacon over
medium heat for 2 to 3 minutes per side
orjust until lightly browned but not crisp.
Place on pounded chicken.
3. In a small bowl combine cherries and
halfofthe honey mustard. Divide cherrv
mixture evenly among the pounded
chicken. Fold in the shorter side edges; roli
up from longer bottom edge. Brush ro11s
with remaining honev mustard. In a shallow
dish combine panko, thyme, and pepper.
Ro1l chicken in panko mixture to coat
evenly; p1ace, seam sides down, in prepared
pan. Lightly coat with nonstick coohing spray.
4. Bake, uncovered, for 25 to 30 minutes
or until chicken is no longer pink (170'F).
Serve with saut6ed greens such as bok choy. 372 cal, 7 g. fat, 124 mg chol, 494 mg. sodiym 37 g. carb, 3 g fiber