Mushroom Melt Stuffed Chicken

Recipe View Preheat the oven to 375 degrees F (190 degrees C).

Recipe View Melt butter in a large skillet over medium heat. Add onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, until the mushrooms are deeply browned and have released their moisture, about 8-10 minutes.

Recipe View Remove from heat and stir in Italian seasoned bread crumbs. Set aside to cool slightly.

Recipe View Place chicken breasts, one at a time, between two sheets of plastic wrap on a solid surface. Using a meat mallet or rolling pin, gently pound the breasts to an even 1/4-inch thickness. This ensures even cooking and creates a perfect canvas for the filling.

Recipe View Lay one flattened chicken breast onto a work surface. Place one slice of Black Forest ham on top. Spoon about 3 tablespoons of the mushroom mixture onto the ham, then top with about 2 1/2 tablespoons of shredded Havarti-pepper cheese. Roll the breast tightly to enclose the filling.

Recipe View Firmly wrap the roll with 2 strips of bacon, overlapping slightly. Secure with toothpicks to prevent unraveling during baking. Place the roll seam-side down in a 9x13-inch baking dish.

Recipe View Repeat with the remaining chicken breasts, ham, mushroom mixture, Havarti cheese, and bacon.

Recipe View Bake in the preheated oven until the chicken is cooked through and the fillings are melted and hot, about 30-35 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).

Recipe View Remove the rolls from the oven. Carefully position an oven rack about 6 inches from the heat source. Turn on the broiler and return the rolls to the oven. Broil until the bacon is crispy and golden brown, about 3-5 minutes, watching carefully to prevent burning.