2 pounds skinless, boneless chicken breast halves
1/4 cup Bourbon marinade
1 teaspoon vegetable oil
2 tablespoons Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion salt
1 teaspoon dried rosemary
2 (8 ounce) cans sliced mushrooms
1 (16 ounce) package cottage cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, cottage cheese
1 egg, beaten
1 onion, diced
Preheat the oven to 350 degrees F (175 degrees C). Season chicken with the marinade, oil and Worcestershire sauce. Place in a large bowl with mushrooms, bacon and rosemary. Mix together.
Spread mixture in the bottom of a 9x13 inch baking dish.
Bake chicken and bacon in the preheated oven for 1 1 to 2 hours, turning once. Remove bacon.
Remove chicken from baking dish and crack bones. Drizzle remaining marinade over chicken and spread in baking dish. Top with mushrooms and bacon. Top with mushrooms and bacon.
Bake uncovered for 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Let rest 5 minutes before slicing.