Bacon Wrapped Chicken with Artichoke Mushroom Stuffing

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.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

I began by sauteing sliced mushrooms in a bit of butter to soften them.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

Open and drain a 14-ounce can of baby artichoke hearts.  Chop roughly.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

Pound the chicken breasts to about 1/2-inch thickness and cut in half.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

Combine artichokes, mushrooms and mozzarella.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

Roll up stuffing inside chicken, and wrap with bacon. Secure with toothpicks.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

Place in a prepared baking dish, leaving a bit of space all around.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

Sprinkle with garlic salt and lemon pepper.  Feel free to change the seasonings to suit your taste.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

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 Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

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.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

Moist and tender chicken, with a gluten-free filling, perfect for a weekend supper too.

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

Download a pdf of the recipe – Bacon Wrapped Chicken

Bacon Wrapped Chicken Stuffed with Artichokes and Mushrooms at FromMyCarolinaHome.com

Enjoy!  What are you cooking up this weekend?

14 thoughts on “Bacon Wrapped Chicken with Artichoke Mushroom Stuffing

  1. Linda B

    What a lovely recipe Carole! It reminds me of a recipe from long ago called Party Chicken that was wrapped in Chipped Beef and set in a sauce and baked. I think the sauce was cream of mushroom soup and some other ingredients. I think I may take this and turn it into a fritatta. I have been experimenting with making yogert, and it is not going. Have a lot of dairy to freeze in ice cube trays now and use in soups/smoothies. Oh well.

  2. Phyllis Smith

    Good morning Carole,

    You sweet woman, you just gave me my birthday dinner on the 13th. I’ll be 78 and I love all the ingredients in this dish. Will be making this for sure. You had another chicken dish with white wine and rice and I used the brown wild rice with it and enjoy making that dish . Love gourmet dishes!

    Have a great day and smile, we have so many blessings.

    Phyllis Smith

  3. Brenda Ackerman

    Hello Carole; Your recipe sounds and looks delicious! I have pinned it to give it a try. Hubby and I eat a lot of chicken breasts trying out various recipes off and on for a change. Thank you for sharing this chicken recipe! Also, I posted my Tea Block on Face Book, it was fun to make. I may have to make another one! Have a great day!

  4. Amy

    That chicken looks good – and fairly easy! Do you also have a recipe for the Tomato Corn Salad? I looked in your recipe tab, but didn’t see it. Thanks.

  5. Susan Shaw

    The meal sounds delicious. It’s 12:01 AM and now I’m hungry thanks to this menu. Thankfully, I’m joining some fellow widow friends for lunch tomorrow – Red Lobster doesn’t sound nearly as good though.

  6. ok…you’re right…this looks yummy but totally more Paula’s speed than mine! It was TERRIFIC meeting you today, as well as your friends. And we were glad to find the Cherokee Grill as well. Can’t wait until we meet again!!!

Due to the volume of comments during Autumn Jubilee, I am unable to respond personally to each one via email during this event. I love your comments and read every one. Thank you and enjoy!!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.