CHICKEN STUFFED WITH BACON, ONIONS AND CHEDDAR AND
COVERED IN GRAVY
This
recipe (our Sunday lunch) may sound complicated from the title but it is actually so simple and
quite quick to assemble. We
enjoyed this as a Sunday dinner alongside Eggplant Bruschetta and
Chayote Squash with Bacon, page 44, Low-Carbing Among Friends, Volume-1. Creamed Faux Mashed Potatoes, page 50 LCAF’s
vol-1 would have been another good addition. Believe it or not, cauliflower is expensive in the tropics and quite small in size - they are mostly imported as well. That is sad!
2 tbsp olive
oil (30 mL)
1 cup,
thinly sliced onion (250 mL)
4 slices
bacon
2/3 cup shredded Cheddar cheese, (150 mL)
3 lbs
chicken breasts, four large (1.4 kg)
Seasoning
salt, to taste
1 cup
Chicken Stock, page 56
Low-Carbing Among Friends, Volume-2, OR commercial variety
1 tbsp arrowroot
starch, OR (15 mL)
corn starch
1/3 cup white wine, OR more chicken stock (75 mL)
1/2
tsp dried rosemary (2 mL)
In nonstick skillet, in olive oil over medium heat, cook onion (thinly
sliced and chopped smaller) until golden brown.
Set aside in small bowl to cool.
In same skillet, cook bacon over medium heat and set bacon aside to
cool. Reserve bacon fat in skillet. Add Cheddar cheese to cooled
onions.
Slice chicken breasts horizontally along the long edge nearly to the
opposite side. Open butterfly-style and
fill with about 1/4 cup (60
mL) of the onion-cheese mixture per breast.
Using one slice of bacon per breast, cut it up and add to the stuffing. Fold over to close.
Sprinkle
top side of chicken breast lightly with your favorite seasoning salt. Place all 4 stuffed chicken breasts in
skillet with bacon fat (add more bacon fat (if you keep it on hand) or olive oil if necessary) and cook over medium heat 5
minutes. Carefully turn them, sprinkle
with seasoning salt and cook another 5 minutes on the other side.
Meanwhile in medium bowl, combine Chicken Stock, page 56, Low-Carbing Among Friends, Volume-2 and
arrowroot starch, OR corn starch. Use a
wire whisk to combine well. Pour into
another skillet and bring to a boil.
Pour in white wine, OR chicken stock and add rosemary.
Bring to a boil again. Pour over
chicken breasts and cook another 4 or 5 minutes, covered, or until tender.
Yield: 4 servings
1
serving
250.5
calories
33.7
g protein
7.9
g fat
5.5
g net carbs