Great family dish: chicken breasts in bacon stuffed with mushrooms. Serve with stewed potatoes and canned green peas. Warms very well in cold weather.
It is necessary
- - 4 chicken breast fillets;
- - 8 creamy mushrooms with a brown cap;
- - 12 fresh sage leaves;
- - 8 slices of bacon (no skin);
- - 2 heads of red onions;
- - 1 tbsp. a spoonful of vegetable oil;
- - 30 g of oil;
- - salt and ground black pepper - to taste.
Instructions
Step 1
Cut the champignons into slices, tear the sage leaves, and cut the heads of red onions into 4 parts.
Step 2
Heat the oven to 200 degrees. Heat the butter on a baking sheet. Place the chicken skin side down on it and cook until it is brown on both sides. Remove from baking sheet and set aside.
Step 3
Reduce heat, melt the butter on a baking sheet, add the chopped mushrooms and fry for 4 minutes until the butter is completely absorbed.
Step 4
Make "pockets" in the fillet by cutting it lengthwise. Place the fried mushrooms and sage leaves inside, but do not fill the "pockets" too tightly, otherwise the filling may fall out during baking. The fillet edges can be sealed with toothpicks.
Step 5
Wrap each chicken bite with 2 slices of bacon and place them on a baking sheet. Add onion, season with salt and pepper. Bake in oven for 35 minutes, until chicken is baked. Serve hot with slices of white bread.
