• 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.