Heavenly Stuffed Chicken

Submitted by: Katie Lowder
Can I just say YUM!

chicken breasts (filet chicken lengthwise and flattened between 2 sheets of wax paper with a mallet).
1 slice of fully cooked bacon per chicken breast
about 1/8 to 1/4 cup pico de gallo per breast
about 1/8 to 1/4 cup Monterrey/Jack cheese per breast.
a little flour for rolling
eggs
bread crumbs

Once you flatten chicken, place pico, cheese, and bacon on the chicken. Roll up tightly and secure with toothpicks. Roll chicken in flour and brush off excess. Roll chicken in eggs and shake off excess. Roll chicken in bread crumbs. Heat oil in a large pan (about 1 to 2 inches high. Cook chicken until golden brown. Place chicken on a cookie sheet with a cookie rack on top. Heat oven 350 degrees and and cook chicken another 10 minutes to make sure it's cooked all the way through.
(Note: you can stuff and roll the chicken and put it in the refrigerator over night. That's what I did. It was a real time saver! Just don't roll it in the flour, eggs, or bread crumbs until you're ready to cook it.)

Cilantro Sauce for Chicken (This is how I make my Alfredo Sauce minus the cilantro)
1 stick butter
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 tsp salt
dash pepper
chopped cilantro to taste

Heat butter and cream in medium saucepan on low simmer until butter is melted. Add Parmesan cheese, salt and pepper, and cilantro. Stir until sauce is blended and smooth. Be sure to cook this on low. Never boil. It will take a while but well worth it. If it doesn't thicken, make a rue with equal butter and flour. Add a little at a time until you reach the desired consistency.