Combine rice mix, water, and butter in a small saucepan, bring
to a boil and simmer over low heat for 20 to 25 minutes, until rice is tender and liquid is absorbed. Cook 4 slices
bacon until crisp and drain on paper towels, crumble or chop.
Put chicken breasts between sheets of plastic wrap and pound gently with a
meat mallet to an even thickness; set aside.
In a large skillet melt butter with olive oil; add mushrooms, and onions and saute over medium high heat until golden, about 5 minutes. Add the 1/2 teaspoon of thyme and the garlic; saute for 1 minute longer.
Quickly stir in 2 tablespoons sherry, cooking until evaporated. Stir in
and mix well the cooked rice, cooked bacon,
and 2 tablespoons snipped chives.
Stuff chicken breasts with filling, dividing evenly. Place chicken
breasts in a baking dish with seam sides down so that they do
not touch and brush with melted butter or oil. Cut the remaining 4 slices raw
bacon in half and place criss-cross over chicken breasts. Sprinkle
with remaining thyme and bake at 375° for 25 minutes or until chicken is
Adapted from Peter Christian's Favorites
Calories per serving: 636
Fat per serving: 40.1g