Bacon Mushroom Stuffed Chicken Recipe

Turn oven on to 350°F at step 7.

Prepare honey mustard sauce. Combine the ingredients for the sauce, mix until well incorporated.

Cut bacon into small pieces. Sauté in a large skillet until cooked, stirring frequently for even cooking. Remove bacon.

Reserve 1 tsp of the grease and drain the remaining grease. Add the mushrooms to the reserved bacon grease and sauté until browned, lightly season with salt and pepper. Remove from pan, set aside to cool.

Gently cut through the center of chicken breasts creating a pocket. Season chicken with salt and pepper.

Open the chicken breast, stuff with cheese, mushrooms and bacon. Gently secure pocket with a toothpick.

On medium/high heat, add 1 tsp oil to skillet. Once hot, carefully transfer chicken to skillet. Sauté chicken 4-5 minutes per side until fully cooked, flipping halfway (cooking time may differ, depending on the size of the chicken).

Top stuffed chicken with remaining bacon, mushrooms, and cheese. Drizzle sauce over everything. Cover skillet with foil and bake for 15 minutes. Remove foil, cook another 2-3 minutes.