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Bacon Wrapped Chicken Breast
Filled with Mushrooms and Cheese
  stuffed chicken breast



I created this bacon wrapped chicken breast recipe, cut a pocket in the side of the chicken breasts and filled them with mushrooms, cheese, onion and garlic then wrapped them in bacon slices and baked for an easy elegant dinner party entree.

Recipe Type: Chicken, poultry, mushrooms, cheese, main entree, dinner party

Cook Time: 45 min
Prep Time: 20 min
Servings: 2


10 to 12 bacon slices, divided
1 tablespoon extra-virgin olive oil
3/4 cup mushrooms, finely chopped
1/4 cup onions, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried Thyme
Salt and pepper, to taste
2 tablespoons Fontina cheese, coarsely grated
2 chicken breast halves, boneless, skinless


Finely chop 2 slices bacon, saute in a skillet over medium heat until crisp. Remove bacon from skillet to a small bowl. To the bacon fat in the skillet add 1 tablespoon extra virgin olive oil, increase heat to medium-high, saute mushrooms, onion and garlic until all liquid disappears. Add Thyme, salt and pepper mixing well. Remove from heat, add to the crisp bacon in the bowl, stir in the cheese.

Preheat oven to 350 degrees F.

To prepare the chicken breasts, cut a horizontal slit along the thicker side of each breast creating a pocket being careful not to cut completely through to the other side of the breast. Fill pockets of chicken with mushroom mixture; wrap breasts with remaining bacon slices, season with cracked black peppercorns. Place in baking pan, bake 40 to 45 minutes or until interior temperature reaches 165 degrees. Remove from oven and allow to rest for 5 minutes before serving.

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Wine recommendation: Pinot Noir; Chardonnay

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