Mushroom Melt Stuffed Chicken

Mushroom Melt Stuffed Chicken

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Requiem23 0

"This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed."
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1 h 45 m servings 435 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 42.1 g
  • 84%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1257 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
  3. 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 to 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 stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
  4. Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 36 Ratings

Most helpful positive review

YUMMMM!!!!! I have to say that we totally LOVED this chicken! I made a couple of changes tho :-) I always do... I scaled this recipe down to 6..well I used 3 whole chx breast and cut em in half ...

Most helpful critical review

I was really excited about this recipe, but was sadly disappointed. I really did not like the mushroom stuffing. I stuffed the chicken breast rather than rolling it, but I doubt that made too ...

YUMMMM!!!!! I have to say that we totally LOVED this chicken! I made a couple of changes tho :-) I always do... I scaled this recipe down to 6..well I used 3 whole chx breast and cut em in half ...

Due to lack of time I prepared this as more of a casserole and it was fabulous! I put one can of cream of mushroom on the bottom of a 13x9 pan, hammered out the chicken (salt and peppered) and ...

This recipe is very easy to make, and makes my kitchen smell absolutely delicious. Instead of flattening the chicken and rolling it, I stuffed the chicken with the ingredients. I also use crus...

This took a little extra effort than most baked chicken dishes, but with some tweaking to suit my tastes, it was fun preparing it, and we enjoyed eating it. It was nice to have something a littl...

I changed the servings to 4 on the recipe. Imagine my surprise when it called for 76 cups shredded cheese?? I figured out how much to use and it turned out great. It was a bit too salty and I th...

Winner Winner Chicken Dinner! Soo good! Followed the recipe, except I didn't have bread crumbs, so I used Panko. Worked fine! I also made a basic white sauce with some garlic powder, parmesan, s...

Another great way to serve chicken! I used portabello mushrooms instead of white button mushrooms and the flavor was excellent!

A new favorite! However I had no choice but to make some adjustments. 1st, I didn't have harvarti cheese and 2nd, I didn't want to use the ham I had (intended for another dish). So I didn't wrap...

To get the bacon to crisp we added 5 minutes to the time. The bacon did crisp then but the chicken was still white and on the verge of getting dry. A little more stuffing would be better, too.

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