Ingredients

• 4 medium boneless skinless chicken breasts

• 8 slices uncooked bacon

• ½ cup onion, finely chopped

• ½ cup chopped mushrooms

• ½ cup shredded Swiss cheese

• 2 tbs chopped fresh parsley or 1 tbs dehydrated

• 1 tsp salt

• ½ tsp pepper

• 2 tbs butter

Method

• Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.

• Preheat oven to 180'c.

• Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket.  Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.

• Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.

• Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear