2 eggs
8 (4 oz.) skinned, boneless, whole chicken breasts
1/4 c. cooked, crumbled bacon
3/4 c. flour
1 1/2 c. corn flake crumbs
1 tbsp. chopped fresh parsley
1/4 c. water
6 oz. cheddar cheese, cut up into pieces
1/4 c. melted butter

Heat oven to 375 degrees. In small bowl beat together eggs and water. Spread out chicken breast; sprinkle with pepper. Flatten chicken breast by pounding with mallet or back of large spoon. Place 1 piece of cheese and 1 1/2 teaspoons bacon in center of each breasts. Fold breast into bundle to seal cheese.

Coat with flour. Dip in egg mixture; roll in corn flake crumbs. Place in greased 15 x 10 x 1 inch jelly roll pan. If desired, covered and refrigerate until ready to bake. Bake for 15 minutes. Spoon melted butter over chicken. Continue baking 15-25 minutes or until chicken is cooked in center. Before serving, sprinkle with parsley. Serves 8.