For the stuffing:
Sauté the garlic, shallots, and onions in the bacon fat in a medium hot saucepan. Add the mushrooms and continue sautéing until tender. Deglaze with the white wine, chill, and set aside.
In a medium mixing bowl add the cool chanterelle stuffing mix, theBlue Cheese, basil, oregano, salt and pepper. Mix gently. Chill and set aside.
For the pan roasted chicken breast:
Preheat the oven to 350 degrees.
Butterfly the four chicken breasts with a boning knife. Stuff each chicken breast with about 2 ounces of the chanterelle/blue cheese mix, then tie with butcher twine to hold it together. Season each breast with salt and pepper.
Add the oil to a hot sauté pan, then lay the chicken in the pan skin side down. Char for about a minute, turn over, and continue cooking for another 30 seconds or so.
Place the entire pan into a pre-heated 350 degree oven and roast until done, about 12 - 15 minutes.