4 boneless breasts chicken, sliced 1/2 horizontally

2 small vidalia onions , thinly sliced

12 strips bacon, cooked

4 tablespoons pesto sauce

6 thin slices smoked gouda cheese

6 baby portabello mushrooms, sliced

1/2 cup Italian bread crumbs

2 tablespoons parmesan cheese, grated

4 tablespoons butter, chilled

black pepper, to taste

1/2 cup green onion (optional garnish), chopped 

1.        May be assembled right in baking dish. Start with bottom half of each breast, placed side by side. Place 1 tablespoon pesto sauce on each breast bottom and spread evenly.

2.       Next place strips of bacon (3 each breast). Separate the sliced onion into rings. Sautee onion rings and mushroom slices in 2 tablespoons butter, until soft.  Place 3-4 rings on each breast and cover with mushroom slice. Cover the mushroom layer with smoked gouda slice(s).

3.       Top each with the other half chicken breast.

4.       Blend bread crumbs and parmesan cheese and sprinkle on top of chicken breasts. Season with black pepper to taste.

5.       Cut butter into chunks and place on top of breadcrumbs.

6.       Bake in a pre-heated 375 degree oven for 20-30 minutes. Bake covered with foil for first 15 minutes, uncovered for remaining time, until browned.

7.      Optional: Garnish each breast with 1/2 teaspoon chopped green onion before serving