Preheat the oven to 325 degrees. Sauté the chopped mushrooms in the vegetable oil. Drain the mushroom liquid, return to heat and add the spinach, minced shallots and thyme leaves. Sauté the vegetables for an additional 3 minutes. Add ½ teaspoons of kosher salt, cooked crumbled bacon, blue cheese, drained cottage cheese and bread crumbs to the vegetable mixture. Stir to mix thoroughly. Pound the chicken breasts to ¼-inches thick between two pieces of waxed paper. Spoon ¼ of the spinach cheese onto each breast and roll each up. Rub the outside of chicken with olive oil and sprinkle with additional kosher salt and the ground black pepper. Bake the chicken on a baking rack at 325 degrees for approximately 30 minutes to 45 minutes or until internal temperature reaches 160 degrees.