Bacon and Mushroom Stuffed Chicken Bundles


Boneless, skinless, slow roasted chicken breasts are butterflied and stuffed with a savory blend of bacon, caramelized onion and mushrooms, then drizzled with an unctuous buttery sherry jus. I came up with this recipe after appearing and competing on a Food Network Canada show called Recipe to Riches. After many trials and tribulations, including the batch up challenge from hell, I came away with second place with honor to say I created the second best savory snack in Canada that year! In the mood to celebrate, but in need of some soul soothing comfort, this dish seemed to capture both feelings as has become a favorite for entertaining. Cook up the bacon and mushroom filling ahead of time and stuff your chicken breasts - that way all you have to do before guests arrive is pop them in the oven!

What you will need

6 slices of bacon, diced

2 cups diced button mushrooms

1/2 cup diced yellow onion

1/2 teaspoon dried thyme

1/4 teaspoon each salt and pepper

4 boneless skinless chicken breasts, butterflied and pounded thin

1/4 teaspoon each sea salt, black pepper, and garlic mixed together

2 tablespoons butter

1 tablespoon all purpose flour

1/2 cup dry sherry

1 cup chicken broth


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