Summary

Ingredients

• 4 slices bacon
• 4 clove (s) garlic, chopped
• 0.5 ½ onion (s), chopped
• 100 g cream cheese
• 110 g mozzarella, rated
• 15 g parsley
• 55 g parmesan cheese
• 3 chicken breasts
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon garlic powder
• 100 grams flour
• 100 g breadcrumbs
• 3 egg (s), beaten
• 120 ml oil

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Instructions

1. Fry the bacon over medium heat, then add onion and garlic. Sauté until the onion is translucent. Drain on a paper towel.
2. Preheat the oven to 180 ° C.
3. Mix the bacon mix with the cream cheese, mozzarella, parsley and parmesan in a medium-sized bowl and set aside. Turn the chicken breasts in salt, pepper and garlic powder, then carefully cut pockets into the meat.
4. Pour the Alfredo mix into the pockets, then pinch the ends together. Turn the stuffed chicken in flour, then in the eggs, then in the breadcrumbs.
5. Heat the oil in the pan and fry the chicken breasts until golden brown on both sides. Then bake the chicken breasts in the preheated oven for 25 minutes.
6. Tagliatelle and a tomato sauce go well with it.