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 little more “fussy” and interesting. When I chopped up the mushrooms and onions, I did so till the mixture was a fine mince and added some garlic as well. (I meant to deglaze the pan with a little white wine, which would have been nice, but I forgot) I skipped the bread crumbs entirely and just as I suspected, we didn’t miss them. As for the cheese, wouldn’t you know I had just about everything BUT Havarti in the fridge but there are any number of acceptable substitutes – in a pinch any semi-soft cheese will do. I used a Pepper Jack for mine, but in consideration of Hubs’ sensitive innards I used just a mild Cheddar in his. Rather than piling the mushroom-onion mixture and the cheese on the chicken in a blob, I spread everything over the surface of each breast and then rolled it up pinwheel-style. Wrapping each with two slices of bacon was not only too much, it resulted in the bacon underneath staying unattractively fatty and gloppy. One slice, cut in two pieces and laid over the top, would have worked much better. Not only did we not miss the bread crumbs, I don’t think I’d miss the cheese either. You wouldn’t be sacrificing any flavor or compromising the dish by eliminating both.
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This took a little extra effort than most baked chicken dishes, but with some tweaking to suit...