With a Crispy French Fried Onion Crust. 

• 2 large chicken breasts pounded ¼” thick
• 3 oz. softened cream cheese
• 1/4 cup shredded cheese
• 1/4 cup bacon crumbles
• 2 chopped green onions
• 1 TBS chopped fresh parsley or ½ TBS dried
• 2 TBS drained oil-packed sun-dried tomatoes blotted dry and chopped
• 1 cup packaged French fried onions
• 1 TBS plus ¼ cup flour divided use
• ½ tsp garlic powder, ½ tsp paprika, ¼ tsp pepper, 1 beaten egg

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with cooking spray and set aside. Pat chicken dry with paper towel and place on a cutting board.

In a large bowl, mix the first six ingredients together and stir in the pepper. Evenly spread the cheese mixture over the chicken breasts leaving a 3/4” border. Roll up the chicken breasts starting with the short side and secure with toothpicks. 

In a large Ziploc bag, combine fried onions, flour and garlic powder. Use a rolling pin or meat mallet to coarsely crush the fried onions. Transfer mixture to a shallow dish, beat the egg and place on a separate shallow dish, and spread the ¼ cup flour on a third shallow dish. 

Roll the breasts in the flour, dip in the egg mixture to coat, and finally evenly coat with onion mixture. Place chicken breasts on the prepared rack seam side down.

Bake uncovered until golden-brown and internal temperature reached 165 degree minutes. Let chicken breasts stand for 5 minutes, discard toothpicks and serve.