cherry chicken spirals

4 skinless, boneless chicken breasts (about 11/2 lbs)
6 slices bacon, halved
2/3 cup snipped dried cherries
1/2 cup honey mustard, 4 Tbsp. for prep and remaining for dipping (you can make your own with dijon, honey, and plain yogurt or mayo)
1 cup whole wheat panko (Japanese-style bread crumbs)
1 Tbsp snipped fresh thyme
1/2 tsp ground black pepper
salt to taste

1. Preheat oven to 375º. Lightly coat a baking pan with nonstick cooking spray; set aside. Place each chicken breast between 2 pieces of plastic wrap. Using flat side of a meat mallet, pound chicken  to 1/4-1/2 inch thick. Place bacon on chicken.
2. In a small bowl combine cherries and 2 Tbsp honey mustard. Divide mixture evenly among the chicken. Roll up chicken. You may need help from kitchen string or toothpicks if the chicken wont stay rolled up. Brush with 2 Tbsp honey mustard. Lightly sprinkle with salt if desired.
3. In a shallow dish, combine panko, thyme, and pepper. Roll chicken in mixture to coat. Place, seam sides down, in prepared pan.
4. Bake, uncovered for about 25-30 minutes or until chicken is no longer pink.