Chicken Cordon Bleu with Bacon & Spicy Mustard

Preheat oven to 375 degrees F. Spray a 13 x 9-inch baking pan; set aside.

Season chicken with salt and pepper. Place chicken breasts between two pieces of plastic wrap. Using a meat mallet or a heavy can from your pantry, pound out each piece of chicken to 1/4-inch thickness. Pound from the center out toward the egdes, being careful not to pound too thin which could rip the meat apart.

Spread 1 teaspoon of brown mustard on one side of the chicken. In the center of each breast (over the mustard) sprinkle 1/4 cup of cheese and rip 1 strip of bacon into pieces. Roll up each piece, tucking in the sides, if possible. Secure with a toothpick.

Combine flour, salt, and pepper in a small bowl. In a second small bowl, lightly beat eggs and water. In a third small bowl, combine thyme, bread crumbs, and oil. Lightly dust each side of the chicken breast with the flour, dip in egg, then coat evenly in bread crumbs. Place each breast, seam side down, in the baking pan.

Bake, uncovered, for 25–35 minutes, or until no longer pink and internal temperature reaches 165ºF. Remove toothpicks before serving.