Ingredients
4chicken breasts
8ozbacon
8ozmushrooms,sliced
8ozcheese,grated
1tspoil
salt and pepper,to taste
¼cupmayonnaise
1tbspsour cream
3tbsphoney
1½tbspdijon mustard
⅛tsppaprika
Preparation
Turn oven on to 350 degrees F.
Prepare honey mustard sauce. Combine the ingredients for the sauce, mix until well incorporated.
Cut bacon into small pieces. Sauté in a large skillet until cooked, stirring frequently for even cooking. Remove bacon.
Reserve 1 teaspoon of the grease drain the remaining grease. Add the mushroom reserved bacon grease and sauté until browned, lightly season with salt and pepper. Remove from pan, set aside to cool.
Gently cut through the center of chicken breasts creating a pocket. Season chicken with salt and pepper.
Open the chicken breast, stuff with cheese, mushrooms and bacon. Gently secure pocket with a toothpick.
On med/high heat, add 1 teaspoon oil to skillet. Once hot, carefully transfer chicken to skillet. Sautee chicken 4 to 5 minutes per side until fully cooked, flipping halfway (cooking time may differ, depending on the size of the chicken).
Top stuffed chicken with remaining bacon, mushrooms and cheese. Drizzle sauce over everything. Cover skillet with foil and bake 15 minutes. Remove foil, cook another 2 to 3 minutes.
