Having friends over for lunch is such a fun time, with lots of conversation and fun away from the pressure of a meeting. I did an elegant yet reasonably easy entree for six that went together pretty quickly. The big advantage is it can be made up a bit ahead, leaving me time to clean up the kitchen and get dressed before baking. An added bonus for some is it is gluten free, as one of my friends needs that. I made a better photo for pinning to Pinterest too, feel free to do that.
I began by sauteing sliced mushrooms in a bit of butter to soften them.
Open and drain a 14-ounce can of baby artichoke hearts. Chop roughly.
Pound the chicken breasts to about 1/2-inch thickness and cut in half.
Combine artichokes, mushrooms and mozzarella.
Roll up stuffing inside chicken, and wrap with bacon. Secure with toothpicks.
Place in a prepared baking dish, leaving a bit of space all around.
Sprinkle with garlic salt and lemon pepper. Feel free to change the seasonings to suit your taste.
Bake for 45 minutes or until internal temperature is 160°. Remove toothpicks to serve. We had ours with a side dish of Tomato Corn Salad. Elegant and easy!
Bacon Wrapped Chicken with Artichoke Mushroom Stuffing
3 boneless skinless chicken breasts
6 large mushrooms, halved and sliced
1 teaspoon butter
14-ounce can of baby artichoke hearts
1/2 cup shredded mozzarella cheese
6 slices bacon
1 teaspoon garlic salt
1 teaspoon lemon pepper
Preheat oven to 350°. Saute mushrooms in butter on medium heat just until softened and the butter is absorbed. Drain and chop artichoke hearts. Combine mushrooms, artichoke hearts and mozzarella in a bowl and set aside. Pound chicken breasts one at a time until flattened to 1/2-inch thickness. Cut in half. Place 1/6th of artichoke mushroom mixture on chicken and roll up. Wrap with bacon and secure with toothpicks. Spray a large baking dish with cooking spray, and place rolls in it with some space between the rolls. Sprinkle with garlic salt and lemon pepper. Bake for 45 minutes, or until internal temperature is 160°. Remove toothpicks to serve. Yields 6 servings.
Moist and tender chicken, with a gluten-free filling, perfect for a weekend supper too.
Download a pdf of the recipe – Bacon Wrapped Chicken
Enjoy! What are you cooking up this weekend?