CHICKEN SPIEDINI

(adapted from Paula Deen)

3 large chicken breasts cut into strips (or 9-10 chicken tenderloins)
6 oz Asiago cheese cut into 1" cubes
1/2 cup extra virgin olive oil
2 cups Italian bread crumbs
4 bay leaves
1 large white onion (sliced lengthwise)
1 red bell pepper (sliced lengthwise)
lemon or lime pepper

Preheat oven to 350 degrees F.

Rub chicken strips (or tenderloins) with lemon pepper. Wrap each around a cube of Asiago cheese and secure with a toothpick. Brush with olive oil and roll in bread crumbs. Place chicken in a baking pan and top with onions, red peppers, and bay leaves. Bake for about 15-20 minutes, or until chicken is fully cooked through, cheese has melted, and bread crumbs are golden brown.