• Place the chicken breasts in a ziplock bag or between sheets of plastic wrap and use a mallet to pound the breasts into ¼ - ½" pieces.
• Season the chicken with the salt and pepper.
• Combine the bacon, cream cheese, sundried tomatoes and Parmesan cheese in a bowl and mix to combine.
• Spread the cream cheese mixture in the center of each breast, leaving about 1" on each side.
• Gently roll each breast up.
• Place the stuffed chicken breasts in a vacuum seal bag and place in the freezer for 30-60 minutes to firm up the cream cheese.
• Heat a sous vide water bath to 145F degrees.
• Remove the chicken from the freezer and vacuum seal the bag. 
• Cook for 1 hour in the sous vide water bath.
• Remove the bag and place in an ice bath for 5 minutes.
• Remove the rolled breasts from the vacuum seal bag carefully.
• Slice and serve with the mushroom cream sauce.

Mushroom Cream Sauce

• Heat the bacon fat over medium heat and add the mushrooms and salt.
• Cook until the mushrooms start to release their liquid, about 3-5 minutes. 
• Add the garlic and cook for 1-2 minutes.
• Add the sherry and thyme and cook for 1 minute.
• Add the cream and simmer for 1-2 minutes, until slightly thickened.