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Mushroom Melt Stuffed Chicken

Rated as 4.64 out of 5 Stars

"This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed."
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1 h 45 m servings 435
Original recipe yields 12 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
  3. Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
  4. Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 435 calories; 24 9.8 42.1 114 1257 Full nutrition

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Read all reviews 68
  1. 91 Ratings

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Most helpful positive review

YUMMMM!!!!! I have to say that we totally LOVED this chicken! I made a couple of changes tho :-) I always do... I scaled this recipe down to 6..well I used 3 whole chx breast and cut em in half ...

Most helpful critical review

I was really excited about this recipe, but was sadly disappointed. I really did not like the mushroom stuffing. I stuffed the chicken breast rather than rolling it, but I doubt that made too ...

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YUMMMM!!!!! I have to say that we totally LOVED this chicken! I made a couple of changes tho :-) I always do... I scaled this recipe down to 6..well I used 3 whole chx breast and cut em in half ...

Due to lack of time I prepared this as more of a casserole and it was fabulous! I put one can of cream of mushroom on the bottom of a 13x9 pan, hammered out the chicken (salt and peppered) and ...

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 littl...

This recipe is very easy to make, and makes my kitchen smell absolutely delicious. Instead of flattening the chicken and rolling it, I stuffed the chicken with the ingredients. I also use crus...

Winner Winner Chicken Dinner! Soo good! Followed the recipe, except I didn't have bread crumbs, so I used Panko. Worked fine! I also made a basic white sauce with some garlic powder, parmesan, s...

A new favorite! However I had no choice but to make some adjustments. 1st, I didn't have harvarti cheese and 2nd, I didn't want to use the ham I had (intended for another dish). So I didn't wrap...

Another great way to serve chicken! I used portabello mushrooms instead of white button mushrooms and the flavor was excellent!

I changed the servings to 4 on the recipe. Imagine my surprise when it called for 76 cups shredded cheese?? I figured out how much to use and it turned out great. It was a bit too salty and I th...

omg, this was fantastic!