4 skinless, boneless chicken breasts
8 pieces bacon
4 mozzarella string cheese sticks
1/2 cup blue cheese
1/4 cup cream cheese
1/4 cup finely diced onion
1 carton (about 1 1/2 cups) mushrooms
heavy cream
chopped onion
1 tablespoon flour
salt and pepper, to taste
garlic powder

Start by cutting a 2-3 inch line in the side of a chicken breast, so there is a little pocket inside for stuffing. Do this to all four chicken breasts and set aside.

Next, cream together the blue cheese, cream cheese, diced onion, and 1/2 tsp. garlic powder in a bowl; set aside.

Fry the bacon to the point where it is cooked but not crispy at all (this is so you can wrap it around the chicken, and it will cook in the oven).

Season the chicken with salt and pepper, then stuff the chicken with the blue cheese mixture using about 3 rounded tablespoons of mixture in the pocket of each chicken breast (do not overfill).

Once all chicken breasts are stuffed, cut each mozzarella string cheese stick in half, lengthwise. Wrap one piece of bacon along with one half of the cheese stick completely around the chicken and secure with a toothpick.

Follow this exact step so each chicken breast gets two pieces of bacon and cheese wrapped around it.

Lay the stuffed and wrapped chicken breasts in a 9x13-inch baking pan and bake for 45 minutes to an hour at 375°F.

While the chicken is baking in the oven, you can start your mushroom sauce to put on top. Put the mushrooms and chopped onions in a frying pan over med-low heat until mushrooms and onions have reduced down a little. Pour about 1/2 cup of cream, the flour, and 1 tsp. garlic powder (or to taste). Cook and stir over low heat until mushrooms have completely cooked, onions are translucent, and the sauce is thick.

Remove toothpicks before serving, and serve with the mushroom sauce over the top. ENJOY!!

Submitted by: Nicole