Step 1: 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.
Step 2: Mix together the minced mushrooms, rosemary and garlic in a small bowl.
Step 3: Melt the bacon drippings in a skillet and add the mushroom mixture.
Step 4: Cook until the aroma of the rosemary has toned down and the mixture just starts to stick to the pan.
Step 5: Divide the cooked mushroom mixture evenly over the cheese topped breasts.
Step 6: Bring the un-topped side of the butterflied breast over the cheese and mushroom.
Step 7: 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.
Step 8: 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.
Step 9: Remove the foil and if the bacon is not crispy enough for you, bake for another 10 to 15 minutes uncovered.
Step 10: Drizzle 1/4 cup of the mushroom soup that has been heated through over each breast.
Step 11: Enjoy!
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