But, this is what we ate tonight!

Blue cheese and bacon stuffed chicken breasts. Sorry, this is an awful picture, but it was actually super delicious. Here's the link to a much better photo:
http://www.williams-sonoma.com/recipe/provolone-and-pancetta-stuffed-chicken-breasts.html

I had gotten the recipe from Williams-Sonoma, which was originally used with provolone and pancetta. I was in the mood for blue cheese, and we had bacon instead of pancetta in the house. I mean, who really just has pancetta available in their house? Here's the recipe.

Ingredients:
1 tsp. plus 1 1/2 cups olive oil
6 oz. bacon, cut into 1/4-inch dice
2 garlic cloves, minced
1 Tbs. minced fresh sage
5 boneless, skinless chicken breast halves, each about 8 oz., pounded 1/2 inch thick
Salt and freshly ground pepper, to taste
4 Tbs. crumbled Maytag blue cheese
1 cup all-purpose flour
4 egg whites, lightly beaten
3 1/2 cups toasted bread crumbs
Directions:
In a fry pan over medium-high heat, warm the 1 tsp. olive oil. Add the bacon and cook, stirring occasionally, until crispy. Add the garlic and cook, stirring constantly, for 30 seconds. Drain on a paper towel-lined plate. Transfer the bacon mixture to a small bowl and stir in the sage.

Create a pocket in each chicken breast: Lay the breast on a work surface with the pointed end away from you. Insert a long paring knife in the center of the end closest to you (the rounded end). Move the knife around to enlarge the opening, forming a pocket; be careful not to cut through to the outside of the breast. Then remove the knife. Repeat with the remaining chicken breasts.Season the chicken on both sides with salt and pepper. Stuff each chicken breast with 2 Tbs. of the cheese and 1 Tbs. of the bacon mixture. Set the chicken on a wire rack-lined baking sheet and freeze for 5 minutes. (oops, I missed this step)

Put the flour, egg whites and bread crumbs in separate breading pans or shallow dishes. Dredge the chicken in the flour, then dip into the egg whites and coat evenly with the bread crumbs, pressing so they adhere. Set the chicken on a wire rack-lined baking sheet and refrigerate for 15 minutes.

In a wide pan over high heat, heat the 1 1/2 cups olive oil. Working in batches, fry the chicken until crisp and browned underneath, 5 to 6 minutes. Turn the chicken over, reduce the heat to medium and cook until the chicken is cooked through, 7 to 8 minutes more, adding more oil to the pan if needed. Drain the chicken on a paper towel-lined plate. Transfer to a platter and serve immediately. Serves 5.

**I only made 2 breasts for the amount of cheese used. Also, I did not pound the chicken breast, and I removed the chicken tenders, breaded them and fried them separately from the breast. In addition, I finished the breasts in a 400 degrees F oven for about 5-6 minutes.

For the breadcrumbs, I toasted two slices of 9 grain bread & pulsed them in a food processor. They weren't as dry as the store bought stuff, but they worked just fine.

This was quite yummy.