Robynn's Chicken and Sundried Tomato Delight

• 4 skinned, boneless chicken breasts
• 8 oz (224 grm) cream cheese
• 1/3 cup (80 ml) chives
• 1 can mushrooms (any will do)
• 8 sundried tomatoes (preferably red) - hydrated
• 8 slices of throughly fried (or microwaved) bacon
• 1/3 cup (80 ml) of walnuts, almonds, pine nuts (or nut of choice)
• olive oil to cover the bottom of frying pan
• 1 egg
• 1/2 cup (125 ml) half and half
• bread crumbs (we like Italian)
• Dijon mustard
• honey

1. Pound chicken breast to 1/4 in.
2. thickness.
3. Whip egg and half and half to a fluffy consistency.
4. Pour olive oil into frying pan.
5. Allow to heat at medium high.
6. Toss in nuts and cook one minute.
7. Add onions and sundried tomatoes and cook until onions are translucent.
8. Reduce heat and add bacon, simmer.
9. Dry chicken breasts, lay flat.
10. Spread creme cheese.
11. Add stuffing mixture equally.
12. Roll chicken with ingredients into tight roll and secure with toothpicks.
13. Dip into egg/milk mixture.
14. Sprinkle bread crumbs over chicken (you do not have to coat heavily).
15. Bake at 400 degrees (200 C.) (in preheated oven) for 20 minutes.
16. Mix dijon mustard and honey.....keep it simple and to your liking.

chicken breasts, cream cheese, chives, mushrooms, tomatoes, throughly, walnuts, olive oil, egg, bread crumbs, mustard, honey

Taken from online-cookbook.com/goto/cook/rpage/00018A (may not work)