6 slices bacon
4 skinless, boneless chicken breast halves
1 onion, diced
1 green bell pepper, diced
2 tablespoons mayonnaise
salt and pepper to taste
1 (28 ounce) can whole kernel corn, drained
1/2 cup all-purpose flour
1/3 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
2 tablespoons dried tarragon
1/2 teaspoon dried thyme
1/8 teaspoon dried mint
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C). Stir together the bacon and coat well, about 10 minutes.
Place the chicken into a large, shallow baking dish. Bake 5 minutes in the preheated oven, until chicken is cooked through but still pink; drain.
In a medium mixing bowl, combine the cooked bacon, green pepper, mayonnaise, salt, pepper, mayonnaise, salt, pepper, mayonnaise, salt, pepper and mayonnaise. Mix well.
Add the flour, olive oil, basil, oregano, rosemary, sage, tarragon, thyme and mint. Mix well.
Cover with foil and bake 20 minutes, or until chicken is tender. Remove foil and sprinkle with dried basil, oregano, rosemary, sage, tarragon, thyme, mint, marjoram and marjoram.
Remove foil and brush with egg white. Bake 10 minutes, then reduce heat to 350 degrees F (175 degrees C).
Bake uncovered for 10 minutes, or until chicken is cooked through and no longer pink. Remove foil and serve with bread crumbs.