6 Chicken Breasts - Washed and Patted Dry
5-6 Slices Bacon - Cooked
1/2 Cup Blue Cheese Crumbled
Ingredients for the Walnut Coating:
1 1/2 teaspoons Dijon Mustard
2 Egg Whites
3/4 Cups Panko Breadcrumbs
3/4 Cups Walnuts - Chopped Finely
1 teaspoon Sea Salt
1/4 teaspoon Cayenne Pepper
Black Pepper to Taste
Directions:
Line a 9 x 11 inch baking dish with foil and drizzle it with olive oil. Combine the chopped walnuts, Panko breadcrumbs, cayenne pepper, sea salt and black pepper in a shallow bowl. Cut the cooked bacon into pieces and combine it with the blue cheese crumbles, set aside. In a small bowl, whisk together the egg whites and Dijon mustard. With a sharp pairing knife, slice the chicken breasts horizontally making a pouch to put the bacon and blue cheese into. Stuff the bacon and blue cheese crumbles inside each chicken pocket. Brush both sides of each chicken breast with the Dijon mustard/egg wash, dip the chicken into the walnut/panko mixture and then place it in the prepared baking dish. Repeat with the other five chicken breasts. Bake in a pre-heated oven at 450 for 25 to 35 minutes, until the walnut coating becomes brown and crisp. Serve warm.