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Cheese-Stuffed Bacon-Wrapped Chicken Breasts

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2 tablespoons butter
1/2 cup chopped onion
1 cup chopped fresh mushrooms
2 teaspoons chopped fresh thyme leaves
4 boneless skinless chicken breasts (about 20 oz)
1 cup shredded Gruyère cheese
1 package (2.5 oz) precooked bacon slices (12 slices) 
 

Directions

  1. Heat oven to 350°F. In 8-inch skillet, melt butter over medium-high heat. Add onion, mushrooms and thyme; cook 2 to 3 minutes, stirring occasionally, until tender. Set aside.
  2. Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  3. In medium bowl, mix mushroom mixture and Gruyère cheese until well blended. Place heaping 1/4 cup mushroom mixture on center of each chicken breast. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary. Carefully wrap each chicken breast with 3 bacon slices. Place in ungreased 8-inch square (2-quart) baking dish.
  4. Bake 40 to 45 minutes or until chicken is no longer pink in center.
 
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