Bacon Wrapped, Cheese & Mushroom Stuffed Chicken

Our Board President, Steve, loves all things bacon.  And there is nothing better for Steve than to shop the Market for the ingredients from our farm stand vendors.  Try a flavored bacon or switch up the cheese.  We’ve got the butter too.  Serve it with a white wine from Glunz Family Winery.


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2 pounds Chicken Breasts

8 slices Bacon

1/2 cup Onion

1/2 cup Mushrooms

1/2 cup Shredded Swiss Cheese

1 Salt & Pepper

2 tablespoons Butter


1.       Melt butter over medium heat in large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.

2.       Preheat oven to 350 degrees.

3.       Prepare chicken breasts by butterflying and cutting pocket. Sprinkle with salt & pepper.

4.       Mix shredded cheese into the cooled mushroom/onion mixture. Divide and stuff into the pocket. Fold skin over.

5.       Wrap each folded breast with 2 slices of bacon and secure with toothpicks. Place on a deep baking sheet.

6.       Bake for 45-60 minutes until juices run clear.

Recipe courtesy of Epicurious