Bacon Wrapped Chicken Breast
Filled with Mushrooms and Cheese then Baked


I created this recipe. Pockets are made in the side of the chicken breasts and filled with mushrooms, onion and garlic then wrapped with bacon and baked for an easy elegant dinner party entree.

stuffed chicken breast
recipe and photograph by

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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 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.

wine Wine recommendation: Pinot Noir; Chardonnay

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