April 15, 2014
Categories: Chicken, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Roast, Gluten-Free, Boneless Pieces, Chicken Dinner, more
"I call this Armadillo Chicken because the first time I made this my daughter said they looked like baby armadillos, lol. These turn out moist and tender and are so tasty. I use smoked mozzarella but you can use your favourite cheese. I use the Amy's brand cream of mushroom soup because it is gluten free, but your favourite brand will do."
- Serving Size: 1 (310.2 g)
- Calories 692.5
- Total Fat - 38.9 g
- Saturated Fat - 13.5 g
- Cholesterol - 208.1 mg
- Sodium - 1714.1 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 0.5 g
- Sugars - 0.4 g
- Protein - 74.3 g
- Calcium - 174.1 mg
- Iron - 2.5 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.7 mg
Step by Step Method
Butterfly the chicken breast, sprinkle both sides with onion powder, salt and pepper and place 1/2 of the cheese on 1/2 of the breast; set aside.
Mix together the minced mushrooms, rosemary and garlic in a small bowl.
Melt the bacon drippings in a skillet and add the mushroom mixture.
Cook until the aroma of the rosemary has toned down and the mixture just starts to stick to the pan.
Divide the cooked mushroom mixture evenly over the cheese topped breasts.
Bring the un-topped side of the butterflied breast over the cheese and mushroom.
Layer 5 slices of bacon over a clean, flat work surface and lay the stuffed breast over the layered bacon, wrap the bacon over the breast.
Repeat for the other breast and place both breasts, seam side down, on the bottom of a non-stick square baking pan. Cover with foil and place in a preheated 350 degree Fahrenheit oven and cook for 45 minutes.
Remove the foil and if the bacon is not crispy enough for you, bake for another 10 to 15 minutes uncovered.
Drizzle 1/4 cup of the mushroom soup that has been heated through over each breast.
No special items needed.