Ricotta, Mushroom, and Herb Stuffed Chicken Breasts

INGREDIENTS:

1 slice of lean bacon, cooked & crumbled 1 tsp + 1 tbsp of olive oil, divided 6 oz of button mushrooms, sliced 1 small shallot, diced 1 clove of garlic, minced 1/8 tsp dried oregano 1/4 tsp dried basil 1/2 cup of ricotta 2 tbsp Parmesan cheese, shredded 2 tbsp fresh spinach, chopped 2 tsp fresh parsley, chopped Sea salt and freshly cracked pepper, to taste 2 chicken boneless skinless chicken breasts, pounded thin & flat

DIRECTIONS:

Cook one slice of bacon over medium heat in a large skillet. Once the bacon is hot place on a paper towel; pat dry then crumble. Drain the bacon grease but don’t wipe out the skillet. Add 1 tsp of olive oil to the skillet. Add the mushrooms and shallot to the pan and cook, stirring often, for 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Remove from the skillet and let it cool in a bowl.

Once the mushroom mixture has cooled down, add the bacon, ricotta, Parmesan, spinach, basil, oregano, sea salt, and freshly cracked pepper, to taste then mix until well combined.

Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Next, carefully spoon the ricotta mixture equally down the center of each breast. Roll the chicken up tucking up any stuffing that comes out of the sides. Secure the rolls with toothpicks.

Heat the skillet that you cooked the mushroom mixture in and add the 1 tablespoon of olive oil. Once the pan is hot, add the chicken rolls seam side down and cook for 5-6 minutes or until golden brown. Continue to carefully roll the chicken rolls in the pan to equally brown all sides of the roll and to cook chicken through, about 8-9 minutes. Let the chicken rest under a tinfoil tent for at least 5 minutes before you slice and serve. Enjoy.

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