Preheat oven to 400°F.
Remove chicken from fridge.
In a pan on medium heat, fry bacon until cooked, but still soft. If cooking potatoes with the chicken, save the bacon fat for them!
Roast pine nuts in pan on medium heat until browned.
Finely chop your bacon, mushrooms, pine nuts & green onion (or combine in food processor).
In a bowl mix all your ingredients together (minus the chicken!).
Run your finger under the chicken skin to loosen it for the stuffing. You should be able to loosen it from each end, while it stays connected on the sides.
If you're cooking potatoes with the meal, combine all ingredients in a baking dish and put them in the oven 10 minutes before the chicken (refer to recipe below).
Use a spoon and your finger to stuff the filling under the chicken skin. Spread it evenly as you stuff.
Once stuffed, rub the chicken skin with olive oil or butter, and rub entire chicken breast with salt & pepper.
Place chicken in a baking dish (or on top of potatoes), cook for about 25-30 minutes (will depend on size of chicken breast), or until chicken reaches internal temperature of 160°F (will continue to cook while resting). I would highly recommend using a meat thermometer (linked below) for the best results.
Serve chicken garnished with parsley.