Philly Style, Bacon Wrapped, baked Chicken Breasts – Delicious!
Philly Stuffed Chicken Breasts
- 1 tbsp. butter
- 2 oz. chopped mushrooms (about 1/4 cup)
- 1 small yellow onion chopped
- 1/4 tsp. garlic powder
- 2 8 oz. chicken breasts
- 2 slices provalone cheese non-smoked
- 1/4 tsp. salt
- pepper to taste
- 2 tbsp. chopped fresh parsley or 1 tbsp. dried
- 4 slices bacon
Preheat oven to 350° F. Melt the butter in a medium sized fry pan. Add the chopped onions and mushrooms, sprinkle in the garlic powder and saute over medium heat until they are lightly browned (about 4 Minutes). Set aside to cool.
Prepare the chicken breasts by filleting them open with a sharp knife.
Cut or tear the provalone slices in half and lay them onto the filleted chicken breasts.
Top the chicken and cheese with the cooled mushrooms and onions. Sprinkle them with salt and pepper and the chopped parsley.
Fold the chicken breasts over and wrap each one with 2 slices of bacon. As a tip, I would suggest laying the bacon slices under the chicken before stuffing them as they do get pretty slippery. Bake the stuffed chicken breasts for 40 to 45 minutes or until juices run clear. If you are using a meat thermometer the internal temp. should be 180° F. That's it, serve with your favorite veggie and enjoy.
Whether you are serving this easy to prepare stuffed chicken for the family or guests, it's always a hit.
Did you know: Like Mozzarella, Provolone comes from the family of pasta filata cheeses (Italian for spun paste). These cheeses are pulled-curd cheeses mixed with heated whey, then kneaded and stretched to a wonderfully pliable consistency. Kinda makes you want to run out and buy some Provolone, doesn't it?
( source: caloriecounter.io )