Mushroom Melt Stuffed Chicken

• 1/2 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

• Preheat oven to 375 degrees F (190 degreese C)


• Heat butter in a skillet over meduim heat , cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 mins. Remove skillet from heat and stir in bread crumbs. Set aside


• Place each chicken breast half between two sheets of heavy plastic(resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet ta an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffings onto the chicken breast, and top with about 2 1/2 tablespoons of the havarti pepper cheese. Roll the chicken breast around the stuffings, wrap 2 slices of bacon firmly around eachb roll, and secure with toothpicks. Place the rolls into a 9x13inch baking dish


• Bake in the preheated oven until the chicken is no longer pink and the stuffings is melted and hot, about 35mins. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven`s broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.