Chicken Antoine

Servings: 2. Blanch bacon in boiling water for one minute. Remove and dry. Saute bacon until done, not too crispy. Place in mixing bowl. Cook New potatoes until barely soft. Dice potatoes and place in the mixing bowl. In the same frying pan, saute mushrooms. In the same mixing bowl add mushrooms, garlic, green onion, parsely, Rosemary, salt and pepper. Set aside while chicken is prepared. Bone chicken breasts. Reserve bones, but discard skin. In a baking dish take one of the breasts and place it in the pan. Take some of the stuffing and place it over the chicken. Take one set of the bones, and place it over the stuffing. Take another chicken breast, and place it over the bones, followed by stuffing, and bones on top of the stuffing. Do the same with the other two chicken breasts. When all four breasts are prepared, cover with remaining stuffing. Bake in a 350 degree oven 45 to 50 minutes, or until done. Reduce chicken stock to a glaze. Add wine and boil down until reduced to a syrup. Enrich with butter. Discard bones. Place a crepe on a serving plate. Set two chicken breasts on top of the crepe spooning stuffing over the chicken. Top with sauce and serve.