Ingredients

The following ingredients have 4 Servings
  • 1 pound (4-4 ounces each) boneless, skinless chicken breasts,
  • salt and pepper to taste
  • 4 strips bacon, chopped
  • 1 small onion, peeled and chopped
  • 1 pound fresh mushrooms, finely chopped
  • 1 cup Monterey Jack or Mozzarella cheese, shredded
  • 1 cup bread crumbs
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 4 teaspoons melted butter or nonstick cooking spray

Instruction

  • Place chicken breast between 2 pieces of plastic wrap and with the flat side of a meat mallet, pound to 1/4-inch thickness.  Season with salt and pepper to taste.
  • In a skillet over medium heat, add bacon. Cook until it begins to render fat and crisps. With a slotted spoon, remove from pan and drain on paper towels.
  • Discard bacon fat except for about 1 tablespoon. Add onions and saute until limp. 
  • Add mushrooms and cook, stirring occasionally, until softened. Remove from pan and allow to cool completely.
  • On one end of the chicken breast, spoon 1/4 of the bacon-mushroom mixture and 1/4 of the cheese. 
  • Wrap chicken breast over filling and roll into a tight log. Secure with toothpicks, if necessary. Repeat with remaining chicken.
  • In a wide, shallow dish, combine bread crumbs, Italian seasoning, and garlic powder. Carefully dredge rolled-up chicken in bread crumbs until fully coated.
  • Place stuffed chicken in a single layer, seam side down, on a lightly-greased baking sheet.
  • Drizzle with melted butter or spray with nonstick cooking spray.
  • Bake in a 425 F oven for about 20 to 25 minutes or until golden brown on the outside and thermometer inserted in the center reads 165 F. 
  • Remove from oven and allow to stand for about 1 to 2 minutes before slicing. Serve hot.