Mushroom Melt Stuffed Chicken recipe
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Ingredients
- ¼ cup butter 1 large onion, finely chopped ½ pound button mushrooms, chopped ½ teaspoon salt ½ teaspoon ground black pepper 1 cup Italian seasoned bread crumbs 12 skinless, boneless chicken breast halves 12 slices Black Forest ham 2 cups shredded Havarti-pepper cheese 24 slices bacon
Nutrition Info
- 435.3 caloriescarbohydrate: 9.8 gcholesterol: 113.5 mgfat: 24 gfiber: 1.1 gprotein: 42.1 gsaturatedFat: 11.2 gservingSize: -sodium: 1257.5 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Mushroom Melt Stuffed Chicken
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Heat butter in a skillet over medium heat, cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.