Stuffed Chicken Recipe with Bacon Mushroom
Simple stuffed chicken breast recipe! Chicken breast stuffed with sauteed mushrooms, bacon and cheese topped in an amazing homemade honey mustard sauce.
- 2 lbs chicken breasts, boneless skinless (about 4 chicken breasts)
- 8 oz bacon
- 8 oz mushrooms, sliced
- 8 oz cheese, grated *
- 1 tsp oil
- salt and pepper, to taste
In a small bowl, combine all the ingredients for the honey mustard sauce. Cut the bacon into small pieces. In a skillet, cook bacon until desired doneness. Remove the bacon from the skillet. Using the same skillet, cook mushrooms in the bacon grease. Saute until browned, season to taste. Remove from pan, set aside to cool.
Lightly cut a pocket in the center of the chicken breast. Season chicken on both sides with salt and pepper.
Open and stuff chicken with cheese, mushrooms and bacon. Close and secure pocket of chicken with a toothpick.
Over med/high heat, add 1 tsp oil to the same skillet. Once hot, add the chicken.
Saute chicken 4-5 minutes per side until fully cooked, flipping halfway through cooking.
Add remaining bacon and mushrooms to the skillet. Drizzle sauce over everything. Cover skillet with foil and bake at 350° for 15 minutes.
Remove foil. Cook another 2-3 minutes, until tops of cheese are crispy.
Cheese Note*: Colby Jack, four cheese or Mexican may be used in this recipe.
Be sure to use an oven-safe skillet or transfer chicken to a casserole.