4 full boneless chicken breasts
1 lb. crumbled crispy bacon
1/2 can cream of mushroom soup
8 oz. mushrooms, chopped
8 oz. shredded sharp Cheddar cheese
Salt, pepper to taste

In large bowl mix crumbled bacon, msurhoom soup, chopped mushrooms, shredded cheese and pepper. Stir until well combined. Split breasts to 8 pieces and pound breasts flat. Put 2 tablespoon filling in each breast and roll up and hold in place with toothpicks. Place in baking dish in one layer on the bottom. Put the remaining filling over the rolled breasts and cook at 350 degrees for 45 minutes. Serve over white rice.