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1
Preheat oven to 375 deg F. Lightly coat a 9x13 pan with nonstick cooking spray.
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2
Place each chicken breast half between two pieces of plastic wrap.
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3
Using the flat side of a meat mallet, pound chicken lightly into a rectangular shape 1/4 to 1/2 inch thick.
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4
Discard plastic wrap.
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5
In a large skillet, cook turkey bacon over medium heat for 2 - 3 mins per side or just until lightly browned but not crisp.
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6
Place on pounded chicken.
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7
In a small bowl, combine cherries and half of the honey mustard.
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8
Divide cherry mixture evenly among the pounded chicken.
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9
Fold in the shorter side edges, roll up from longer bottom edge.
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10
Brush rolls with remaining honey mustard.
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11
Secure rolls with a toothpick, but remember to remove after cooking!
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12
See pictures for a step by step demonstration.
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13
In a shallow dish combine panko, thyme, and pepper.
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14
Roll chicken in panko mixture to coat evenly.
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15
Place chicken rolls seam sides down in prepared pan.
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16
Lightly coat with nonstick cooking spray.
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17
Bake, uncovered, for 25 to 30 mins or until chicken is no longer pink (165 degrees F).
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18
A cooking thermometer is your friend and is a worthy investment, it will make the difference between juicy tender chicken and overdone dry chicken.
