Stuffed chicken with a creamy mixture of mushrooms wrapped with bacon
4 chicken breasts
125 g mushrooms, sliced
1 tbsp olive oil
16 thin slices of bacon
1 teaspoon fresh chives
4 tbsp grated cheese
2 tbsp ricotta
pepper and salt
skewers if necessary
Preheat the oven to 180 degrees. Chop the onion and fry it in a little bit of oil until translucent. Add the mushrooms and fry for 3 minutes. Place the mushroom mixture in a food processor and roughly chop. If you don’t have a food processor at home, you can also chop them finely with a knife.
Mix the mushrooms, grated cheese, ricotta, chives and a pinch of salt and pepper in a small bowl. Make a slit in the chicken breast lengthwise and spoon in some of the mushroom mixture.
Place 4 slices of bacon side by side so that they just overlap. Place the stuffed chicken in the center and wrap the bacon around it. Secure the chicken with a toothpick if necessary. Brush a baking dish thinly with olive oil and place the chicken in it, folded side down.
Bake the chicken for about 25 minutes. For example, serve the chicken with a salad and some baked potatoes.
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