Veggie Stuffed Chicken Breasts

• 8 boneless chicken breasts
• 8 slices thin bacon
• 1 tablespoon butter
• 2 tablespoons minced onions
• 8 ounces mushrooms, minced
• 12 cup finely chopped cooked vegetables (can use any leftover vegetable; spinach, broccoli, or combination of veggies)
• 2 teaspoons chopped chervil
• salt & fresh ground pepper
• 1 tablespoon butter
• 1 tablespoon finely chopped shallot
• 1 cup chicken stock
• 14 cup dry white wine
• 12 cup sliced mushrooms
• 1 cup heavy cream
• salt & fresh ground pepper

1. Melt the butter in a pan and saute onion until softened, add the mushrooms and cook for 2 minutes.
2. Stir in the cooked veggies, season to taste with salt and pepper, add the chervil.
3. With a sharp knife, cut a lengthways pocket in each of the chicken breasts, pat chicken breasts dry with paper towels.
4. Fill pocket with the prepared veggie mix.
5. Wrap 1 bacon slice spiral like around with bacon end ending on same side each breasts.
6. Place on a baking tray bacon end side down and bake, 350 degrees F for 15-20 minutes, until chicken tests done.
7. Make sauce while chicken is baking.
8. Melt the butter in a pan and saute the shallots, add the stock, wine and mushrooms and boil rapidly to reduce by three-quarters.
9. Add the cream and cook for 2 minutes to allow the sauce to thicken slightly.
10. The sauce should have a thin coating consistency.
11. Season to taste with salt and pepper.
12. To serve place breasts on serving plates, pour sauce over each.

chicken breasts, thin bacon, butter, onions, mushrooms, vegetables, chervil, salt, butter, shallot, chicken stock, white wine, mushrooms, heavy cream, salt

Taken from www.food.com/recipe/veggie-stuffed-chicken-breasts-29751 (may not work)