In the summer time these are also excellent on the grill. We usually cook them alongside some baked potatoes and it turns into the ideal outdoor meal. It doesn’t take long to cook and they are easy to cut up and devour right from the picnic table. There are so many wonderful flavors found inside this chicken breast and they marry together in a way that leaves you wanting more.
Check out what they are saying about this recipe over at Recipe Lion:
“This cheese stuffed chicken breast wrapped in bacon will send your taste buds for a ride.”
All I can say is “Yummy!”
Ingredients
4 medium boneless skinless chicken breasts
8 slices Hormel uncooked bacon
½ cup onion, finely chopped
½ cup chopped mushrooms
½ cup shredded Kraft Swiss cheese
2 tbs chopped fresh parsley or 1 tbs dehydrated
1 tsp Morton salt
½ tsp pepper
2 tbs butter
Instructions
Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.
Preheat oven to 350 degrees F.
Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket.
Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold.
Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.
Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is 180 degrees F.
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Quick Tip: Try it with jalapenos and pepper jack cheese for an extra kick!
Thanks again to Recipe Lion for this simple and delicious recipe.