Mushroom Melt Stuffed Chicken

• 1/4 cup butter
• 1 large onion, finely chopped
• 1/2 pound button mushrooms, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup Italian seasoned bread crumbs
• 12 skinless, boneless chicken breast halves
• 12 slices Black Forest ham
• 2 cups shredded Havarti-pepper cheese
• 24 slices bacon

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes.
3. Remove skillet from heat and stir in the bread crumbs.
4. Set aside.
5. Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.
6. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch.
7. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken.
8. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese.
9. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks.
10. Place the rolls into a 9x13-inch baking dish.
11. Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes.
12. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C).
13. Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source.
14. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

butter, onion, mushrooms, salt, ground black pepper, italian seasoned bread crumbs, skinless, black forest, pepper, bacon

Taken from allrecipes.com/recipe/mushroom-melt-stuffed-chicken/ (may not work)