Bacon-wrapped Stuffed Chicken Breast

Here's what you will need for each portion that you plan to serve:
1 boneless skinless chicken breast
2-4 strips bacon
1/2c basic bread dressing
- 1/2 cup bread crumbs
- 1/4 white onion
- 1tbsp butter
- 1tsp Mount Scio Savoury
- chicken stock, as needed
To make the dressing:
1. Melt butter or margarine in skillet and add onions. Sauté until until soft and turning translucent.
2. Add savoury and cook for 2-3 minutes on medium to low heat..
3. Add breadcrumbs and cook for an additional 2-3 minutes or until breadcrumbs have cooked and developed some colour.
4. Add salt and pepper to taste.
To prepare the stuffed chicken breast:
1. Preheat the oven to 350F.
2. Begin by butterflying the chicken breast. To do this, you slice across the chicken breast without completely going through so that you can open it up. It will look like a butterfly.
3. Cover the breast with plastic wrap and gently pound so that the chicken is an equal thickness.
4. Place the bread dressing in the centre of the breast and spread so that it forms an even row across the centre.
5. Roll the chicken so that it encompasses all of the dressing.
6. Lay one strip of bacon down and place the chicken at the end so that about 0.5cm/0.25inch and wrap the bacon around so that the bacon just overlaps itself. Continue to do this until the entire chicken breast is covered and wrapped in bacon.
7. Take a sheet of aluminum foil and place the bacon-wrapped chicken breast in the centre. Fold the foil over and wrap tightly. Twist the ends as if you were twisting a candy closed.
8. Place the chicken on a pan and into the oven for about 30 minutes. You want to achieve an internal temperature of 170F in the centre.
9. Remove the chicken from the foil and sear the outside in a skillet until the bacon is crispy all around.
10. Slice on the bias and serve. I suggest a shallot mushroom gravy.
To prepare the shallot mushroom gravy:
You will need:
1 shallot
2-3 button mushrooms
1tbsp butter
1tsp flour
1/2cup chicken broth
1. Slice the shallots lengthwise and sauté in the butter.
2. Slice the mushrooms, and add to the shallots.
3. Once the shallots and mushrooms are cooked, add the flour and make a roux.
4. Add the stock and stir to dissolve all of the roux into the liquid. Allow to simmer until it has a gravy consistency.
5. Season with salt and pepper.