Bacon Cheddar Stuffed Fried Chicken Breast
A quick weeknight meal that says comfort food!
Servings 1 person per chicken breast
Equipment
- Air Fryer (optional)
Ingredients
- 1 package boneless skinless chicken breast
- 5 slices bacon diced
- ½ cup medium cheddar cheese shredded
- 2 cups canola oil or enough to cover half the chicken breast
- 1 ½ cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 eggs beaten
- 1 ½ cups panko breadcrumbs
- 1 tablespoon parmesan cheese
Instructions
- In a large skillet over medium heat, cook bacon until fat is rendered and meat is crispy. Remove with a slotted spoon to a paper towel lined plate.
- Butterfly chicken breast and pound flat. Should be roughly ½ inch thick
- Add bacon and cheddar cheese to flattened chicken breast
- Starting on one long side of the breast, roll chicken around filling until completely rolled up
- In a medium container, combine flour and seasonings
- In a small bowl, beat eggs until combined
- In a separate medium container combine panko and parm
- Take each rolled chicken breast and add first to flour mixture, then egg wash, then panko. Make sure each rolled breast is covered in breading
- In skillet used to cook bacon, add canola oil.
- Heat skillet over medium high heat until just starting to smoke. Candy thermometer (if you have one) should read 350 degrees
- Add breaded chicken to skillet and cook on all sides until golden brown all over. Internal temp should read 165 degrees
- Remove chicken breast to paper towel lined plate. Serve while hot
Alternative air fryer method
- Prepare chicken breast the same way. Cook in air fryer at 380° for 10 minutes, turn over, cook for additional 5 minutes until golden brown.