BACON-WRAPPED MUSHROOM AND CHEESE STUFFED CHICKEN
This chicken is melt-in-your
mouth tender with this method of brushing the chicken with salted butter on the inside before stuffing.
4 large
chicken breasts
2 tbsp butter, melted
(30 mL)
1/2 tsp salt (2 mL)
Filling:
3 tbsp olive oil (45
mL)
3 cups fresh
mushrooms, sliced (750 mL)
1/2 cup chopped onion (125 mL)
1 tsp crushed garlic
(5 mL)
1/2 tsp seasoning salt (2 mL)
1/2 tsp Italian herb seasoning (2
mL)
1/8 tsp
black pepper (0.5 mL)
2 cups shredded
Mozzarella cheese (500 mL)
8 slices bacon, cooked
but still pliable
Preheat oven to 350°F
(180°C). Wash
In small bowl, combine
melted butter and salt. Brush salted
butter over inside of chicken breasts.
Filling: In nonstick
frying pan in olive oil, over medium heat, stir-fry mushrooms and onion. When onions are softening, add garlic and
cook a while longer. Sprinkle with
seasoning salt, Italian herb seasoning and black pepper. Place in bowl and allow to cool. When cool, stir in Mozzarella cheese.
Fill chicken breasts
with mushroom cheese mixture and fold over top flap of chicken breast to cover
filling. Wrap 2 pieces of prepared bacon
around each chicken breast and place in a 2-quart (2 L) casserole dish. Brush with salted butter again. Bake 40 to 45 minutes, or until chicken is
cooked through (white throughout and not pink).
Halfway through baking, brush pan juices over chicken.
Yield: 4 servings
1
serving
483.3
calories
41.6
g protein
32.3
g fat
5.1
g net carbs