Ingredients
- 4 (5 ounce) skinless, boneless chicken breast halves
- 8 slices bacon
- 1 (16 ounce) package sliced fresh mushrooms
- 1 tablespoon minced garlic
- 1 (12 ounce bottle) apple ale, such as Red's®, divided
- 2 tablespoons cornstarch, divided
- 1 cup milk
- 1 teaspoon chicken bouillon granules
- 2 large eggs
- 1 ½ cups dry bread crumbs
- 8 thin slices Swiss cheese, cut in half
Reasons You'll Love It
Cooking Secrets
- Use toothpicks to secure the filling and prevent it from leaking out while cooking.
- Fry or bake until the outside is golden brown and the cheese is melted for the best texture.
Step 1
Put the chicken in the freezer for about 15 minutes so it firms up a bit—this will make it easier to cut a pocket later. While that’s chilling, cook the bacon in a large skillet over medium-high heat, turning it now and then until it’s crisp and golden, which should take around 10 minutes. Drain the bacon on paper towels, let it cool, and then cut each slice in half.
Step 2
Add the mushrooms and garlic to the bacon fat and sauté over medium-high heat for a couple of minutes, stirring occasionally. In a small bowl, mix half of the ale with a tablespoon of cornstarch, then pour it into the mushroom mixture. Cook and stir until it thickens slightly, then take it off the heat and set it aside.
Step 3
In another saucepan, warm the milk and butter over medium heat until the butter melts. Mix the remaining ale with the rest of the cornstarch and add it to the milk along with the chicken bouillon. Keep stirring until the sauce thickens, then remove from heat and combine it with the mushroom mixture.
Step 4
Preheat your oven to 400°F (200°C) and line a casserole dish with parchment paper. Beat the eggs in a shallow dish with a fork, and place the breadcrumbs in another plate. Take the chicken out of the freezer and carefully cut a small pocket into each breast—don’t slice all the way through, or the cheese will leak out while baking. Stuff each chicken breast with the bacon and Swiss cheese, then dip it into the beaten eggs and coat it thoroughly with breadcrumbs. Arrange the stuffed chicken in the casserole dish.
Step 5
Bake in the oven for about 20 minutes, until the chicken is cooked through and no longer pink inside. You can check with a meat thermometer—it should read at least 165°F (74°C). Just before the chicken is done, gently warm the cream sauce on the stove. Serve the chicken hot with the sauce spooned over the top.
