Cherry Chicken Spirals

By courtneyepowell

Ingredients

• Nonstick cooking spray
• 4 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
• 6 slicesturkey bacon, halved
• 2/3 cup dried cherries, snipped
• 3 tablespoons honey mustard
• 1 cup whole wheat panko (Japanese-style bread crumbs)
• 1 tablespoon snipped fresh thyme
• 1/2 teaspoon ground black pepper

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1.Preheat oven to 375 degrees F. Lightly coat a 13x9x2-inch baking pan with 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 a rectangle 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 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 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. Place, seam side 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 degrees F). Serve with sauteed greens such as bok choy, if desired.