Bacon Mushroom Cheese Stuffed Chicken Breasts

K

Kimchee

Guest
Feel free to use any cheese you prefer.... If you don't use the spread,
I suggest you add a couple cloves of minced garlic to the stuffing.
I suppose you could use boneless, skinless breasts, but you lose flavor...

2 Bone in, skin on chicken breasts
3-6 slices bacon, cooked to your preference
1/2 pound fresh mushrooms, white or cremini
1 large shallot or 1/4 cup chopped onion
1/4 cup white wine
1/4 cup or to taste Alouette Garlic Herb cheese spread
Seasonings for the chicken, as you like em!
Seasoning salt, cayenne pepper, herbs fines, pepper was my mix.

Cook the bacon, crumble, set to the side.
Saute the shallot (and garlic) in bacon grease until almost done.
Add the chopped mushrooms and half the wine, mix well.
When mushrooms have given back their moisture and it has cooked off,
Add the bacon and rest of the wine, mix well.
Remove a tablespoon or so of mix for your gravy.
Let cool a little bit and add your cheese, mix well.

Cut a small slit in the side of the chicken meat and carefully create a
pocket with the knife. A sharp small paring knife is good. Dont' cut through
the skin.
Carefully stuff the breasts with your mushroom mix. Take your seasonings and combine them in a small ramekin. Then sprinkle on the chicken skin AND
under the skin. (Essential if you do not plan on eating the skin!!!)

Cook chicken uncovered in baking dish for about 40 minutes at 350 or until done. Remove and let rest.

Make gravy with the pan drippings. I cheat... I use chicken stock, drippings and a package of chicken gravy. Remember to add your reserved mushrooms to the gravy.

Serve with mashed potatoes, noodles, rice.....

Had this for dinner last night, got an A+ from the wife. Once again, forgot to take pictures, sorry.
 
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