Garlic Bacon and Cheese Stuffed Chicken Breast

This recipe was difficult and took much patience, but was yummy in the end. 

Taken from Drizzle Me Skinny.  Her recipe said 4 Freestyle points, but when I did the entire recipe on WW website, it was 5 Freestyle Points per serving.

5 Freestyle Points per chicken breast

Before searing and baking

Ingredients

4 boneless chicken breasts

2 Tbsp flour

1 egg

2 Tbsp egg whites

2 1/2 Tbsp bread crumbs

1 1/2 Tbsp finely grated parmesan cheese

1 1/2 tsp garlic powder

1 tsp Italian seasoning

4 oz softened light cream cheese

3 slices cooked, and crumbled bacon (I used turkey bacon)

1 oz light mozzarella cheese (used Wegman's brand)

Directions

Cook your bacon and set aside 1/2 Tbsp of bacon grease (no grease for me, so seared the breasts in the same pan I used to fry bacon)

Preheat oven to 375 degrees, line a baking sheet with parchment paper and spray lightly.

Cut your chicken breasts open, but not all the way.

Whisk your egg, and egg whites together in a small bowl, lay out your flour on a flat plate. In a small bowl mix your bread crumbs, parmesan cheese, 1/2 tsp of garlic, and 1 tsp Italian seasoning. Spread out on another flat plate.

In a small bowl, mix together your cream cheese, 1 tsp garlic powder, crumbled bacon, and shredded mozzarella cheese.

Divide mixture into your four chicken breasts, spreading out to cover. Fold breast closed.

Roll each breast in flour, dip each stuffed breast carefully in the egg mixture, and then roll in your bread crumb mixture.  

Heat your frying pan with bacon grease.  Sear each chicken breast on each side for one minute.  Place on baking sheet. 

Bake for 35 minutes (45 for our oven).