• Let's start by preheating the oven to 375°F.

Prep the Chicken

• Time to do a little surgery on those chicken breasts. Freakishly large or otherwise.
• So put them on a cutting board. Now get a really sharp knife and you're going to cut a pocket into the side of each breast. Make it as close to the middle as you can and don't cut all the way through the back.
• Put the paprika, 1/2 tsp of sea salt, garlic powder, and onion powder into a small bowl and mix it up well.
• Sprinkle the seasoning mix evenly over both sides of all the chicken breasts.

Make the Stuffing

• Now grab a small mixing bowl. Put the cream cheese into the bowl and stir it up a little bit.
• Then throw the Parmesan cheese, the minced garlic, and the rest of the sea salt into the bowl and mix all that up really well.
• Drain the mushrooms and chop them up. Leave them in big chunks. Add mix those into the cream cheese mixture.
• Divide the cream cheese mixture into quarters. Now get a spoon and put the mixture into the pockets you cut into the sides of the chicken breasts.
• Try to tuck it into the back of the pocket as much as possible. It will start to melt and run out a little during baking, so don't give it a head start.
• Now go get those bacon strips. Cut them each into 2 pieces. So instead of 4 long strips, you now have 8 shorter strips.
• Take 2 of those shorter strips and wrap them around one of the chicken breasts. I try to cover up as much of the opening of the pocket as I can. That helps some with the escaping cream cheese mixture.
• When you've got them wrapped up, put those bad boys into a 9" x 13" baking dish and pop them into the preheated oven.
• Bake them for a minimum of 30 minutes. If you have the gargantuan chicken breasts, it's going to take longer than that.
• The ones you see in the pictures actually took about 50 minutes. But start checking at 30 minutes to see if they are cooked through.
• When the chicken is done you can turn on the broiler to crisp up the bacon if you want to. I usually want to...