Cheesy Bacon Stuffed Chicken

• 3/4 cup shredded Cheddar Cheese
• 4 strips bacon, cooked and finely chopped
• 2 tablespoons finely chopped onion
• 1 teaspoon hot pepper sauce
• 2 boneless skinless chicken breasts, halved
• 2 tablespoons all-purpose flour
• 1/2 teaspoon seasoned salt
• 1 egg, beaten
• 2 cups corn flakes, crushed to 3/4 cup
• 1 teaspoon dried thyme leaves

Preheat the oven to 350F.

In a small bowl, combine the cheese, cooked bacon, onion and hot pepper sauce. Set aside.

Pound the chicken breasts to 1/4-inch thickness with a meat mallet. Spread 1/4 cup of the cheese mixture onto each chicken breast. Roll up the chicken, securing the ends with toothpicks.

In a shallow bowl, combine the flour and the seasoned salt. Place the egg in another shallow bowl, and mix the corn flakes and thyme in a 3rd shallow bowl. Dip each chicken breast in the flour mixture, then the egg, followed by the corn flake mixture. Place on a cooling rack set over a baking sheet. Repeat with each chicken breast.

Bake in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken is 165F. Remove toothpicks before serving.