Approximately 1 lb. boneless chicken breasts (or thighs)
2 cups uncooked mushrooms
1 small onion
Dried basil and dried rosemary to season the mushrooms (about a tsp. each)
About 1/2 cup feta cheese (or gorgonzola or bleu)
1 tbsp. white wine (optional) or balsamic vinegar
10-12 slices bacon
2 tbsp. butter (or ghee)
Sea salt & ground pepper to taste
1. Preheat oven to 350 degrees. Chop mushrooms and onions and sauté in butter over medium heat. When soft, add wine (or vinegar) and reduce. Season with salt, pepper, rosemary, and basil. Let simmer until the liquid is absorbed.
2. In the mean time, pound chicken breasts to 1/4 inch thickness. Then, lay a chicken breast on top of two or three slices of uncooked bacon. When the mushrooms & onions are done, scoop a small amount of the mixture into the middle of your chicken breast along with the feta cheese, and roll (start at one end and roll to the other). ***You could also just fold in half. Secure with a toothpick and place in a casserole dish. Do the same with the remaining chicken breasts.
Picture shows Gorgonzola cheese, mushroom mixture will be added next, then I folded the
chicken over and layered on the bacon.
3. Reserve any remaining mushrooms to serve with the meal (or you can sprinkle into the dish with your chicken and let it all bake together, which is what I do). Bake at 350 uncovered for 45 minutes or until chicken is done. To serve, slice each roll into slices - I'll get about 5 out of breasts and 3 out of thighs.
Preparation takes about 15 minutes on this. Even though this sounds complicated, it is not. It is a quick and nutritious meal that my family loves. I hope you will give it a try.
There are many variations that you could experiment with (tomatoes, sun dried tomatoes, parmesan cheese instead of feta, crumbled bacon in the stuffing instead of wrapped around the chicken, pine nuts, etc. etc.). Please feel free to try using various ingredients available in the house.