mushroom melt stuffed chicken

Ingredients

• Servings: 12
• 1/4 cup butter
• 1 large onion, finely chopped
• 1/2 pound button mushrooms, chopped
• 1/2 teaspoon salt
• 1/2 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

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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 a work surface, and place a slice of ham on the chicken. spoon about 3 tablespoons of the mushroom stuffing 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.