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Cut the chicken breast into strips weighing about 1 oz each. Depending on the size of the chicken breast, you should get 6 to 8 strips. I cut the chicken breasts into thirds or quarters lengthwise and then cut them in half crosswise. Alternatively, use chicken tenders. For each strip, cut one strip of bacon in half and lay the halves next to each other, slightly overlapping them. Top with a slice of cheese the same size. You can use different kinds of cheese. We usually do some with semi-mature Gouda and some with Emmental. The gouda melts more and tends to spills out more than the Emmental. Add one chicken strip and roll up. Transfer to a baking tray lined with parchment paper, seam on the bottom. Bake until the chicken is done, about 12 to 15 minutes depending on how thick your chicken strips are. Place under the broiler to crisp up the bacon to your liking, about 3 minutes. Enjoy, for example with a side of vegetables or a salad. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. It's best to reheat the chicken tenders in the oven. Like this they have a crisper texture than if you microwave them. Alternatively, reheat them in a pan on the stovetop.
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