8/21/12

Mushroom and Bacon Stuffed Chicken Breasts


All amounts are approximate;  play with your food!
Mushroom and Bacon Stuffed Chicken Breasts

4 boneless, skinless chicken breasts  (buy thin sliced or pound flat)
1/3 c crumbled, cooked bacon (I used Hormel Real Bacon Crumbles)
1 T diced onion
2 T butter
salt and pepper
1 can or fresh mushrooms:  about 1/2 cup or 4-5 oz.
3 oz. cream cheese
1/3 cup shredded cheddar jack or other fav cheese
Breading:  optional  - bread crumbs, Panko, etc. (I used crushed croutons)

In a saucepan over medium high heat, melt the butter.  Add the mushrooms and onions.  Saute until tender and golden.  Add the cooked bacon crumbles and cream cheese.  Season with salt and pepper.  Remove from heat, stir in the shredded cheese.  On each flat chicken breasts, place 1/4 of the mixture.  Roll up and secure with toothpicks or a skewer.  Roll or sprinkle with breading if you wish.  Bake in a greased baking pan about 35 minutes until done and no longer pink. 


You can season your chicken breasts if you like or just use plain



Saute' the mushrooms and onions, adding the bacon and then the cheeses

I skewered mine and cupped crushed croutons to bread





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