BACON-WRAPPED
CHICKEN WITH TOMATO, SPINACH, FETA AND CREAM CHEESE
After stuffing the chicken breasts, they
are sprinkled with seasoning salt and wrapped in semi-cooked bacon and baked! I am certain you will enjoy it as we did. I can't go back to boring chicken breasts. It's fun to doctor them and make them more interesting. Now add a couple of veggie sides and you're away to the races as they say! Here are the veggie sides pictured in the photo. Muenster Mushroom Sandwich Casserole and Squash Casserole to feed a Crowd.
16 slices bacon
3.3 lbs chicken breasts (1.5
kg)
(4 large chicken breasts)
4 oz cream cheese, (125 g)
softened
1/2 cup chopped, frozen spinach, (125 mL)
thawed or semi-thawed
1/2 cup finely chopped tomato, OR use sun-dried tomatoes (yum!) (125 mL)
1/2 cup crumbled Feta cheese (125 mL)
1 tsp dried oregano (5 mL)
1/2 tsp black pepper (2 mL)
Montreal® Chicken seasoning, to taste
Preheat
oven to 350°F
(180°C).
In
two nonstick frying pans with lids, fry 8 slices bacon in each, covered, over
medium heat until the bacon is just beginning to brown slightly or until it is
still very flexible. Remove from heat.
Remove
any bits of bone from chicken breasts.
Pat dry with paper towels (do not rinse…been proven too dangerous as it
can spread bacteria around). Slice
longitudinally in half and not all the way through, just as though were going
to butterfly the chicken breast. Set
aside.
In
medium bowl, combine softened cream cheese (I usually nuke mine briefly in a
covered container), spinach, tomato, Feta cheese, oregano and black
pepper. Roughly divide the filling into
four.
Stuff
each chicken breast with the cream cheese mixture. Sprinkle each breast on both sides with
Montreal® Chicken
seasoning. Wrap each chicken breast with
4 slices of bacon. Place in 9 x 13-inch
(23 x 33 cm) casserole dish and bake 45 minutes to 1 hour (usually it is the
latter time). Cut one of the breasts
open and make sure the breasts are white throughout (no pink inside).
Yield: 6 servings
1
serving
496.5
calories
77.1
g protein
17.3
g fat
0.7 g fiber
3.0
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: