Mushroom Stuffed Chicken Roll
1 pk boneless, skinless chicken breast (4 large breast)
salt & pepper
1 small container fresh sliced mushrooms, chop finely
4 slices bacon, cooked and crumbled, reserve drippings in skillet
1/2 cup finely chooped onion
2 Tbsp butter
Gently pound each breast between plastic wrap until flattened.
sprinkle both sides with salt & pepper.
Heat bacon dripping in skillet, add mushrooms and onion, cook til tender.
Remove from heat.
Stir in bacon.
Divide mushroom mixture among 4 chicken breast
Roll up each breast and brown them in same skillet with 2 Tbsp heated butter, seam side down over medium heat.
Make sure and brown all sides.