Provolone and Bacon Stuffed Chicken Breasts

Since I didn't feel like a trip to the store, I decided to modify the recipe to fit what I had on hand.  I'd bought provolone the other day in case I needed it for a different recipe, but decided on another cheese instead, thus I sought out a recipe to use it up, along with something from my burgeoning freezer.  And while my version was good, I would like to try it next time with the original ingredients instead to compare, so I included those on here as well.  I served it with garlic quinoa and brown rice (from a cook-in-the-pouch).  Enjoy!

Original recipe here:
http://www.williams-sonoma.com/recipe/provolone-and-pancetta-stuffed-chicken-breasts.html

Ingredients:

6 oz. bacon, cut into small chunks/pieces (original= 6oz. pancetta, cut in small chunks; think it would be better)
1 tsp. bottled minced garlic (or 2 regular cloves, minced; again, think this would be preferable)
1 T. minced fresh rosemary (original calls for sage; think you could use any herb you like)
3 oz. grated provolone cheese (I think I had slightly more than this)
3 large boneless chicken breasts, pressed to 3/4" thickness (original is for five 8 oz. breasts, pounded to 1/2".  I was afraid of not having a place to make the slit/pocket, thus I just pressed mine thinner by hand)
salt and pepper, to taste
flour for dredging
4 egg whites
2 1/2 c. Italian breadcrumbs (original calls for 3 1/2 c. of toasted breadcrumbs; I doubt toasting would change much, so I did not bother.  You could also use panko here, I think)
1 1/2 c. olive oil

Instructions:

1. In a skillet over slightly less than medium-high heat, cook bacon until slightly crispy.  (If using pancetta, add 1 tsp. olive oil to pan).  Add garlic to pan and cook, stirring constantly, for 30 seconds.  Transfer bacon/garlic mixture to paper towel lined plate to drain.

2. Place bacon/garlic mixture in a small bowl and combine with rosemary.

3. Mix in the cheese.

4. Using a paring knife, make a slit into the thickest part of the breast at the top (the opposite of the pointy end).  Be sure to not poke through the top or bottom sides of breast!  (I made the slit, then used my fingers to open it a bit more.)  Stuff the cheese/bacon/garlic mixture into the pocket/slit and place breasts on wire rack on top of a baking tray/cookie sheet.  Place (uncovered) in freezer for 5 minutes. (You are also supposed to salt and pepper the breasts before putting in freezer, but I forgot, thus not pictured.  I did so after removing from freezer and that seemed to also work fine.)

5. Place flour, egg whites, and breadcrumbs in 3 separate shallow pans/plates.  Dredge breasts in flour first, followed by egg white, and then breadcrumbs.

6. Transfer breasts back to wire rack and place (uncovered) in refrigerator for 15 minutes).

7. In a wide pan over high heat, heat the olive oil.  (If you have more than 3 breasts, you will need to do this step in batches.)  Fry the chicken until crisped underneath, around 5-6 minutes, then turn over and fry for additional 7-8 minutes to crisp other side.

8. Drain chicken on paper towel lined plate.  Serve with desired side and enjoy!