This recipe is a variation of one taken from one of my cookbooks. I used different ingredients, mostly because I didn't have the ones the recipe called for. This turned it into something completely different, and it was pretty awesome. Full of flavor and the chicken was tender and moist. Plus, I used bacon so the Hubby was very happy.
Mushroom, Bacon and Ricotta-Stuffed Chicken
Prep: 45 min. ~ Cook: 30 min. ~ Total: 1 hour, 15 min. ~ Serves: 4
4 skinless, boneless chicken breasts
4 slices bacon, slightly cooked
1 cup ricotta cheese
9 oz. mushrooms
Juice of 1 lemon
1 garlic clove
2 Tbsp. fresh parsley
1 tomato, sliced
4 Tbsp butter
Salt and pepper
Preheat oven to 400 degrees. Grease a roasting pan with some of the butter (or line with foil).
Chop mushrooms and sprinkle with lemon juice. Set aside. In a small skillet, saute the garlic in butter until browned then remove garlic and discard it. Add the parsley and mushrooms and cook on high heat for 5 minutes, stirring occasionally (in the photos, the parsley is sprinkled on top of the chicken; this is because I forgot to add it with the mushrooms, which would have given it great flavor...don't be like me!). Season with salt and pepper and cook an additional 2 minutes.
Butterfly the chicken breast: slice horizontally through the chicken without cutting all the way through. Open like a book, pound with a meat mallet, and season with salt and pepper.
Place a piece of bacon on one side of each piece of chicken. Divide the ricotta cheese among the chicken, and top each one with 2 tablespoons of the mushrooms. Fold the chicken together again and secure with toothpicks.
Place one slice of tomato on each chicken breast. Season with salt and pepper and dot with the remaining butter. Place the chicken in the prepared roasting pan, cover with aluminum foil and roast for 15 minutes. Meanwhile, preheat the broiler. Discard the aluminum foil and broil the chicken until browned.