Bacon and Cheese Stuffed Chicken

Meanwhile, cut bacon into 1/2-inch pieces.Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min. Remove the pan from the heat. Using a slotted spoon, transfer bacon to a small bowl, reserving bacon fat in the pan. Set aside.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the pan with reserved bacon fat over medium-high.When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min. Remove from heat, then transfer to a plate.

Pat chicken dry with paper towels. Carefully slice into centre of each breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Top one side of each chicken breast with cheese and bacon. Fold other side over filling to close, then press firmly.

Add Italian breadcrumbs, panko and 1/2 tbsp (1 tbsp) oil to a shallow dish. Stir to combine. In another small bowl, mix together mayo and half the Dijon. Carefully coat chicken all over with mayo mixture. Working with one chicken breast at a time, carefully press both sides into breadcrumb mixture to coat completely. Transfer chicken to a foil-lined baking sheet. Bake in the top of the oven, flipping halfway through, until cooked through, 18-20 min.**

Meanwhile, core, then cut apple into 1/4-inch cubes. Add vinegar, remaining Dijon, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.Add apples and coleslaw cabbage mix, then toss to coat.