开云体育

Preheat oven to 375 degrees.

Pound your chicken breasts so they are the same thickness.

In a large skillet heat 2 Tbsp olive oil over medium heat. Place kale in the skillet and cook until it is limp about 5-7 minutes.

Meanwhile in a pie plate combine 1/2 c. Sargento? Chef Blends 4 State Cheddar, garlic powder, smoked paprika, dried parsley and crushed crackers. In a separate pie plate whisk the egg.

When the kale is done cooking mix it together with 1/2 c. Sargento? Chef Blends 4 State Cheddar, and bacon in mixing bowl. Spread the mixture on one side of the chicken breast and fold over. You can secure the chicken breast with a toothpick. Repeat for all chicken breasts.

Dip each chicken breast in egg, coating both sides of chicken. Then dip in cracker crumb mixture coating all sides, you may need to press the mixture onto the chicken breast.

Place in skillet with remaining olive oil, heated over medium heat. Saute chicken for 3 minutes then flip and saute 3 more minutes.

Place on baking sheet and bake for 5-7 minutes in preheated oven or until cooked through and juices are clear.