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Mushroom-Stuffed Chicken with Chèvre & Bacon

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Ingredients
  

  • 16 oz mushrooms, chopped
  • 2 med onions, chopped
  • 1 pkg bacon, cooked save 1 to 2 tablespoons grease
  • 4 cloves garlic, minced
  • ½ cup white wine
  • 1 tablespoons Herbes De Provence
  • Salt to taste
  • basil
  • 1 cup feta or chevre cheese
  • 8 chicken breasts, tenderized and flattened to ¼ inch.

Chicken Soup Gravy (for the casserole)

  • 1/2 cup butter
  • ½ cup flour
  • 8 cups chicken broth

Instructions
 

For the Chicken Rolls

  • Cook bacon. Save a tablespoon or so of grease in pan.
  • Sauté onions, garlic, and mushrooms in bacon grease.
  • Add herbs, and wine, and reduce.
  • Let cool, add cheese and bacon and mix well.
  • Place about ¼ cup on tenderized chicken and roll. Repeat for remaining chicken pieces.
  • Bake in 400℉ oven until the internal temp reaches 165℉.

For the Gravy

  • Melt butter with flour.
  • Add hot chicken broth and bring to a boil, stirring constantly.
  • Once it comes to a rolling boil, remove from heat and set aside.

Assemble the Casserole

  • Lay chicken rolls in pan and cover with gravy.
  • Cook until internal temp reaches 160℉.
  • Remove from heat, top with breadcrumbs and mushrooms, and return to oven.
  • Bake until internal temp reaches 165℉