Another two weeks have gone by, which has to be impossible; and, so much has happened in the interim.  But it’s time for another in the series Cooking With B: Stuffed Fried Chicken.  Today’s inspiration comes via Walmart, Easter, my broken marriage, or the cooking inspiration fairy.  And it’s all brought to you by the letter B.  Since all of these recipes are brought to you by the letter B, I am not sure that it’s a surprise.  This time we were perusing through the food aisle of the local Walmart when we saw chicken breasts on sale.  Both of us looked at each other and said that we should get it.

But we weren’t exactly sure what we should do with it.  I have pan fried, deep fried, baked, barbecued, and broiled chicken before.  The results I have come up with on the recipes have been somewhat mixed.  My daughter can be really selective about how the breading on the chicken turns out.  In fact, going out to restaurants, if the restaurant breads their own chicken, she only likes it half the time.  It’s a very hit or miss proposition.  And I can’t exactly afford to be throwing away food.

Besides, how many of you have been accused of harming those starving children in China if you didn’t eat what was on your plate. (No offense to those children in China who are malnourished meant.)  I think that was a regular feature of all the meals I turned my nose at the food when I was a child.  Nevermind that whatever I didn’t eat on the plate would only make it to China in an excessively moldy condition.  I suppose if we were providing them penicillin it might be ok.  But the food on my plate was never going to help with world hunger.  Nevertheless, I do not like to be wasteful about what I have.

So I wanted to throw in some added things that would make the chicken worth eating for my daughter.  Then I remembered the chicken cordon bleu from various restaurants that I have tried.  It usually is chicken rolled around ham and swiss and then deep fried.  But ham, with some very rare exceptions, is a non-starter with my daughter.  And the swiss, while excellent with ham, does not excite my daughter all that much either.  She devours cheddar and maybe mozzarella.  Nothing else.

Walking a little further down the aisles, and as our focus was on Easter, B said we should get some eggs, and followed that up with a request for some bacon.  While this would make an amazing breakfast, it dawned on me that I could use it as a substitute for the ham in the Cordon Bleu recipe.  And a little further on when we got to the cheeses, I saw the mozzarella and realized that it would go well with the chicken and bacon and melt very nicely inside the fry up.  So we grabbed some of that.

But there was one last problem.  As yummy as this recipe was sounding, I knew that I wanted my daughter to participate with me in the cooking.  And as this blog is called Cooking With B and not Cooking For B, I knew I was going to have to do something different.   Getting that chicken rolled around the meat would probably be too difficult for my daughter.  But stuffing the chicken is something that she could be involved in.  And with stuffed chicken, it would be easier for her to dredge that in the flour, egg wash, and breadcrumbs.  I had done stuffed chicken for her mother a long time ago.  That had turned out amazing.  The prospect of cooking this with my daughter excited me.  We were off and out the door of the Walmart in a rush.

So with all deference to the French and the cooking fairy, we created our own recipe to excite and tempt the taste buds. The recipe is for two but you can adjust to however many you are cooking for.   And my daughter got to be involved all along the way.  Except for in the frying part.  Because I’m not even sure I am safe in the kitchen when it comes to frying.  So unless your child is 16, it’s probably not the best idea to have them do the last part of the cooking process.  However, as long as they can handle touching slimy chicken, the rest should be a breeze.  So without further ado, I present to you the latest in Cooking a la Elliott: Stuffed Fried Chicken.

Stuffed Fried Chicken


2 Chicken Breasts 



Garlic Powder

3 strips of Bacon

Mozzarella  1 8 oz package


4 Large Eggs

Panko Bread Crumbs

Vegetable Oil


  1. Butter and put garlic salt on two bread slices.

  2. Toast them in a toaster oven or in your broiler on high for a few minutes on each side.

  3. Cut the toast into small squares.

  4. Cut three strips of bacon into small pieces.  Your kids might enjoy doing this with kitchen shears.

  5. Put them in a 4 quart cooking pot and cook them on medium high (Allow your kids to stir them with a spoon if you trust them at the stove.)

  6. Take out the bacon bits and put them on a paper towl to cool and dry

  7. Put chicken breasts into a ziplock bag

  8. Get a heavy object and allow your child to pound away at the bag until the chicken gets to 1/4 or 1/2 inch thick.

  9. Cut holes with a paring knife into the chicken. Make sure to get as big a hole as possible without having it go completely through the chicken.

  10. Have your children stuff the holes in the chicken with a couple of pieces of bread, a few pieces of bacon and mozzarella.

  11. Repeat until the chicken is completely stuffed.

  12. Prep three dishes with flour in one, your four whipped eggs in another, and Panko breadcrumbs in a third.  Have a pan to put the finished dredged chicken nearby.

  13. Allow your children to dredge the stuffed chicken in the flour, the egg wash, and the cumbs.  Then have them set it on the pan ready to cook.  Be prepared that your kids will be messy after this part.

  14. Get a large pan with at least a two inch lip and fill it with at least an inch of vegetable oil.

  15. Set oven to 350

  16. Turn the heat up to medium high and wait three minutes.

  17. Take one drop of water and put it in the oil.  It should be jumping. If it’s not, wait two more minutes.

  18. Place one piece of chicken into the hot oil.  Preferably use tongs to put it in.

  19. Cook for three minutes and then turn chicken over.  Cook for another three minutes.

  20. Do the same with your other breast.

  21. Put breasts into the oven for an additional 10 minutes.

  22. Cut both breasts down the center and serve.


Continue The Conversation

I know that you cannot do every last bit of the cooking with your child here.  But you rarely can.  Of course, if you have a child who is especially squeamish when it comes to slimy chicken or bacon, it may not be the best participatory recipe.  It can be a lot of fun however.  So what kinds of recipes do you like cooking with your kids?  What kinds of things do your kids not like to touch?  And what dishes have you given a new twist to?  I would love to hear any and all of your ideas in the comments. And if you have a recipe that you think my daughter and I should try, post it in the comments, and we might do it on another blog and give you credit.

If you love this recipe, or the blog post, please follow me here.  All followers do get access to the Dad Rules.  Although if you want that, please signup with your email, as I cannot email wordpress followers the message with the password.  Also check out other Cooking with B blogs at the bottom of the page.

Until next time, this is me signing off.

David Elliott, Single Dad’s Guide to Life

Other Cooking With B blogs:

Chocolate Rabbit Holes

Easter Egg Edition