Cherry Chicken Spirals
- 4 skinless, boneless chicken breast, halves (about 1 1/2 lbs 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 fresh thyme, snipped
- 1/2 tsp ground black pepper
Preparation time 30mins
Cooking time 55mins
Adapted from google images
1 .) Preheat oven to 375 degree F. Lightly coat a 13x9x2" 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, pound chicken lightly into rectangular shape 1/4 to 1/2" thick. Discard plastic wrap.
2.) In a large skillet cook turkey bacon over medium heat for 2 to 3 minutes per side or just until lightly browned but not crisp. Place on pounded chicken.
3.) In a small bowl combine cherries and half of the honey mustard. Divide cherry mixture evenly among the pounded chicken. Fold in the shorter side edges; roll up from longer bottom edge. brush rolls with remaining honey mustard. In a shallow dish combine panko, thyme, and pepper. roll chicken in panko mixture to coat evenly; place seam sides down, in prepared pan. Lightly coat with nonstick cooking spray.
4.) Bake, uncovered, for 25 to 30 minutes or until chicken is no longer pink (170 degree F). Serve with sauteed greens such as bok choy, if desired.