Bacon Wrapped Chicken Breast
Cook Time: 45 min
Prep Time: 20 min
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 from skillet to a small bowl. To the fat left 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 bowl, stir in the cheese.
Preheat oven to 350 degrees F.
To prepare the breasts, cut a horizontal slit along the thicker side creating a pocket being careful not to cut completely through to the other side. Fill pockets with mushroom mixture; wrap 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.
recommendation: Pinot Noir;