Fontina Rolled Chicken

• 4 ounces cream cheese, softened
• 1 cup shredded fontina cheese
• 5 bacon strips, cooked and crumbled
• 4 green onions, chopped
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup julienned oil-packed sun-dried tomatoes, drained, chopped and patted dry
• 1/2 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1 large egg
• 1-1/2 cups panko (Japanese) bread crumbs
• 1 teaspoon paprika
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon olive oil

1. Preheat oven to 375u0b0. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika.
2. Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks.
3. Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil.
4. Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.

cream cheese, fontina cheese, bacon strips, green onions, fresh italian parsley, julienned oil, salt, pepper, egg, bread crumbs, paprika, chicken breast halves, olive oil

Taken from www.tasteofhome.com/recipes/fontina-rolled-chicken/ (may not work)