This is probably one of the best stuffed chicken breast recipes I have made to date – at least my hubby, family and our friends, Sue and Dave from Canada think so.  Great for a special occasion dinner.  Since it is a rich meal, keep the sides simple and the dessert, if you're having one, light in calories.  Typically this meal is so rich, that I believe it can serve 7 to 8 people, rather than the 6 that I indicated.  I can't manage more than half a chicken breast to be honest.  It is more than satisfying.  Hope you will try this recipe and give me some feedback on it if you have the time.  

4 large chicken breasts
8 oz spreadable cream cheese (250 g)
4 oz Monterey Jack cheese (125 g)
2 tsp crushed garlic (10 mL)
1 tsp dried parsley (5 mL)
12 slices bacon, cooked but still pliable
Condensed Cream of Mushroom Soup, see RECIPE BELOW for this
  (leave out the xanthan gum and also use in concentrated form without adding all the water)
 1/2 cup mayonnaise (125 mL)
1/2 cup Carolyn’s Low-Carb Milk, OR (125 mL)
  almond milk, OR half and half
1 tsp lemon juice (5 mL)
1 tsp dried parsley (5 mL)
1/tsp black pepper (1 mL)
1/tsp salt (0.5 mL)

Preheat oven to 350°F (180°C).   Wash chicken breasts and pat dry with paper towels.  Remove any excess fat or pieces of bone.  In medium bowl, combine cream cheese, Monterey Jack cheese, crushed garlic and parsley. Carefully slice the chicken breasts open widthwise, butterfly-style (not all the way through to the other edge).  Open the breast along the fold and fill with cream cheese mixture.  Fold top flap over cream cheese mixture and wrap each chicken breast in 3 slices of cooked bacon (but still pliable) and place in 9 x 13-inch (2 L) casserole dish.

In medium bowl, combine Condensed Cream of Mushroom Soup, (recipe below), mayonnaise, Carolyn’s Low-Carb Milk, OR almond milk, OR half and half, lemon juice, parsley, pepper and salt.  Mix until smooth and then pour over the chicken.  Bake 1 hour or until chicken is no longer pink in the center.  Halfway through baking, spoon sauce over the chicken.

Yield:  6 servings
1 serving
563.8 calories
36.6 g protein
43.5 g fat
4.9 g net carbs

    This is a handy soup for recipes instead of the commercial variety which often contains MSG and other undesirable ingredients.

4 oz cream cheese (125 g)
1/cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
Liquid sucralose to equal 2 tsp (10 mL)
2 tsp onion salt (10 mL) 
  (When using in recipes in concentrated form...use 1 tsp onion salt)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/4 tsp xanthan gum (1 mL)
1/8 tsp salt (0.5 mL)
1/8 tsp white pepper (0.5 mL)
3/cup drained, canned mushrooms (175 mL)

In food processor or blender, process cream cheese, heavy cream, water, olive oil, liquid sucralose, onion salt, cornstarch, OR arrowroot powder, xanthan gum, salt and white pepper until smooth.  Add mushrooms and process, just until finely chopped.

To serve:  In saucepan, add water cup-for-cup for condensed cream of mushroom soup.  Heat until boiling.  Serve.  

Helpful Hints:   Leave out the xanthan gum when using in place of commercial soups, as it could give an undesirable mouth feel in some instances. *The 3/cup (175 mL) serving of soup is actually 11/2  cups (375 mL) when the equivalent amount of water is added. 

Yield:  2 servings
3/cup concentrate per serv*
441.2 calories
7.5 g protein
43.8 g fat
5.9 g net carbs

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