Stuffed Chicken Breast

Ingredients:

• Chicken Breast (6 Pieces)
• Bacon (2 Pieces)
• Broccoli (1 Cup chopped)
• Onion (1)
• Mushrooms (1 Cup Diced)
• White Cooking Wine (1/4 Cup)
• Heavy Cream (1 Cup)
• Olive Oil (2 Tablespoons)
• Salt and Pepper (1/4 Teaspoon Each)

Directions:

1. Place the chicken breast inside a gallon zip lock bag and seal the bag, pressing out as much air as possible. Pound the chicken thin with a flat side of a meat mallet to an even 1/4 inch thickness.
2. Dice up the bacon into thin pieces and sauté.
3. Cut up broccoli into florets and add to the bacon and sauté together.
4. Chop one onion small and add to the bacon and broccoli. Sauté everything tougher for about 5 minutes.
5. When done, set the mix aside.
6. In a medium sized baking sheet, spray the the pan with olive oil or pam.
7. On a flat surface, place the chicken pieces flat and add the mixture. Close each side and place in the baking sheet.
8. In a medium non stick frying pan, add 2 tablespoons of olive oil.
9. Add the mushrooms and sauté for a couple of minutes.
10. Add the white cooking wine and let it come to a simmer.
11. Add the heavy cream and let it simmer on low for about 3-5 minutes.
12. Add salt and pepper.
13. Pour over the chicken.
14. Bake 350º for 45 minutes.

Enjoy 🙂