Bacon and Cheddar Chicken



6 skinless, boneless chicken breast halves (about 5 ounces each)

1 1/2 cups dry bread crumbs seasoned with Italian herbs

1 egg, beaten

6 slices of bacon

1 cup shredded reduced fat Cheddar cheese (4 ounces)

  1. Preheat the oven to 500 degrees F. Pound the chicken breasts slightly to flatten evenly. Place the bread crumbs on a plate. In a shallow bowl, beat the egg with 2 tablespoons water. Dip the chicken in the egg mixture, then dredge in the bread crumbs to coat completely. Place the chicken on a baking sheet. Cut the bacon slices in half crosswise and place them on the baking sheet next to the chicken.
  2. Bake until the chicken is white in the center but still juicy and the coating is golden brown, about 8 minutes.
  3. Change the oven setting to broil. Sprinkle the cheese over the chicken and place the bacon slices on top. Blot up any bacon fat on the sheet with a paper towel. Broil about 4 inches from the heat until the cheese is melted, 30 to 60 seconds.
Serve with a side of rigatoni tossed with broccoli florets and a mixed lettuce salad.
1 Serving: calories 400 total fat 16 g cholesterol 130 mg sodium 600 mg

Serves 6