Bacon and Mushroom Stuffed Chicken Bundles

Ingredients

• 6 slices diced bacon
• 2 cups diced button mushrooms
• 1/2 cup diced onion
• 1/2 tsp dried thyme
• 1/4 tsp salt and pepper
• 1/4 cup sherry
• 4 boneless skinless chicken breast butterflied and pounded thin
• Seasoning mix made with: 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder

Directions 

1. Saute the mushrooms, bacon, and onion in a non stick pan over medium high heat until the mushrooms have released their water and the onions and bacon are crisp and caramelized.
2. Add the sherry and boil until the alcohol has been completely cooked off. 
3. Remove from heat. Set aside.
4. Spread 1/4 of the mushroom mixture onto each of the four pieces of butterflied chicken. Roll, tie it off with butcher's twine, and season with the seasoning mix of garlic, dalt, and pepper. 
5. Place on a baking sheet prepared with cooking spray and roast in a 350 oven for one hour.
6. Serve drizzled with Sherry Au Jus

Sherry Jus

Ingredients

• 2 tbsp. butter
• 1 tbsp. flour
•  1/2 c. dry sherry 
• 1 c. chicken broth 

Directions 

1.  Using the same pan you cooked the bacon in, melt the butter and stir the flour into drippings in thepan. Stir until smooth. Add sherry, broth, stirring constantly. Thicken. Spoon over chicken.