"Nothing good about it" Chicken

As I was making dinner last night, my roomate was following me around saying things like:
 "Nope there's nothing in here that'll be good." or "Bacon? who likes bacon"
It was all in the spirit of sarcasm but it gave the poor dish a complex.

Nothing Good About It Chicken
3 large boneless, skinless chicken breast
1 container baby bella mushrooms
1/4 cup Parmesan
one carrot, sliced into rounds
one onion, minced
2 cloves of garlic, minced
1 tbs. butter
6 slices of bacon
2 cups bread crumbs
balsamic vinegar, thyme, crushed rosemary, herbs de provance
1 1/2 cups chicken stock

cut the mushrooms into hearty slices
arrange at the bottom of a greased baking dish that will let 6 rolls barely touch and will fully be covered by the mushrooms
add the carrot slices
pour over 1/8 cup balsamic and add enough chicken stock to cover the mushrooms but not float them
sprinkle in one clove of garlic, add salt and pepper and a dash of herbs de provance
put to the side
preheat oven to 350
butterfly the chicken breasts and flatten to be less then 1/2 inch
in a medium pan on med./high, melt butter
add onion, saute about 3 minutes
add remaining garlic, cook another minute
put mixture aside and turn off the pan but leave on the burner
using the same pan add breadcrumbs, 1 tsp. of each spice (I'm a heavy sprinkler, this is a guess), a bit of salt and pepper, Parmesan (i used the good stuff, so i used less), and the onion/garlic
add the stock cautiously, moist not mushy is the goal
salt and pepper the outside of the chicken and flip over
divide the stuffing amongst the breasts
roll up each chicken piece, overlapping edges to seal in the stuffing
wrap in bacon slice to further secure and lay on top of the mushroom mixture
bake at 350 for 20/30 minutes until interior temp is 130
pour off remaining liquid into a small sauce pan
put oven on broil
brown each side of chicken for 5ish minutes
remove from oven when interior temp. is at least 160
let rest
skim the fat off the liquid you put aside
add enough corn starch for the amount of liquid you have, whisk in
heat at the low side of medium, stirring often until thickened
add spices as desired
serve chicken with mushroom mix to the side and gravy over both
I'd have garlic mashed potatoes with it next time.

Double batch Zucchini Bread

Today the bees started appearing around the mountain. Yesterday it was dandelions. Makes me itch to get a garden in the ground. This recipe was finally perfected when I lived in Pennsylvania a few years ago as I would be given as much zucchini as I wanted by a local farmer. I think the apple is the magic touch, but you can decide.
Double Batch Zucchini Bread (I use a 9x6ish deep casserole dish, or two regular sized bread pans)
preheat the oven to 350 degrees
3 cups all purpose flour
lots of good cinnamon
a hearty dose of cloves, nutmeg, and allspice
1 tsp. baking soda
½ tsp. baking powder
whisk together in a large bowl
grate in 2 med. zucchini or one large
grate in an apple (pick a good "baking" apple, I usually don't even peel it)
add tbs. of lemon
1/4 tsp. lemon zest
2 eggs (lightly beaten, just make a hole in the grated pile, and whisk it there)
½ cup vegetable oil
stir until all blended
bake for 60 minutes or until the top when tapped feels firm

Another thing to do with this, if you used the 2 pan method:

Citrus Infused Stuffed French Toast slice bread into 2 inch slabs
from the flat side of the slice, cut a chamber about 3 inches long and 3 inches deep
filling:
½ block softened cream cheese
2 tbs.. lemon zest
whip with enough orange juice to make "spreadable"
I use a butter knife and pinch the bread over the knife and squeeze the cheese mixture off
now refrigerate for ½ ish hours(until the cream cheese hardens some)
whisk 2 eggs and a hearty shot of milk
dip slices in egg mixture
fry up with butter in a medium/hot pan
I serve it with a mild preserve like apricot or orange