Hope everyone had an enjoyable holiday. Ours was nice albeit smaller than in years past. Everybody seemed to be broke as hell this year. Let's hope things start looking up this new year. One of the new recipes I tried this year was a sausage stuffed mushroom recipe. As usual, I had way more filling than I could fit in the caps so I came up with this recipe as a means to use up all the leftover filling. I have to say it came our great. Both hubby and I really enjoyed the end product served with rice and leftover Christmas vegetables (I had green beans and he had corn).
Bacon Wrapped Chicken Breasts Stuffed With Sausage Mushrooms and Cheese
NOTE: The filling recipe was used to stuff 2 packages of mini
portabella mushroon caps (Fill caps and bake at 350F for 20 minutes)
with the leftover filling sufficient to stuff 2 chicken breasts.
For the Filling
2/3 brick cream cheese
1/2 pound sausage (I used Jone's Brand)
4 cloves garlic, minced
1 leek, thinly sliced
1 Cup portabella mushroom stems, chopped
1/4 Cup white wine
2-3 dashes worcestershire sauce
1/4 Cup romano cheese
1/2 tsp black pepper
Brown sausage in a skillet, breaking into small pieces, until cooked through. Drain and place sausage in a bowl to cool.
Return skillet to stove and saute mushrooms, leeks and garlic over low heat until soft. Add worcestershire sauce
Deglaze with white wine and let wine cook away
When wine has evaporated, transfer vegetables to bowl with sausage and let cool.
Once cooled, stir in cheeses, egg, and black pepper until fully incorporated.
For the Chicken
2 boneless, skinless, chicken breast halves
1 rasher of sliced bacon
Butterfly each chicken breast and pound until a uniform 1/4 inch thickness
Spread filling mixture on chicken breasts leaving 1/4 inch allowance along one edge.
Roll chicken breasts towards the edge with the allowance to keep filling from squishing out
Carefully wrap the rolled breast with strips of bacon to keep them from unrolling. Secure with toothpick where needed
Place bacon wrapped chicken breasts on a rack in a roasting pan and bake at 350F for 30-40 minutes.
When chicken is almost done, turn on broiler and broil until bacon is crisp. Turn bundles over and continue to broil the underside until bacon is crisp. Let stand a few minutes before serving.