BACON-WRAPPED CREAM CHEESE STUFFED CHICKEN BREASTS





BACON-WRAPPED CREAM CHEESE STUFFED CHICKEN BREASTS

This meal is the kind that my husband really enjoys. It is satiating and delicious at the same time.  It is also something you could serve company, if desired.  These chicken breasts are substantial and one could be too much to eat in a sitting.  It certainly was for me, so I’m giving the option for making more servings.  You can see by the level of protein in the 4 serving option, that that is more than most people eat in a sitting; usually it is half that amount. I sprinkled seasoning salt over top of the bacon because I forgot to season the chicken breasts.  It would be far better the other way around!


4 large chicken breasts

Seasoning salt, to taste

16 pieces bacon (4 per chicken breast)

Cream Cheese Filling:

1 tbsp olive oil (15 mL)

1 small onion, chopped

1 small green pepper, chopped

Seasoning salt, to taste

1 tbsp minced garlic (15 mL)

8 oz cream cheese, softened (250 g)

1 cup grated Mozzarella cheese (250 mL)

2 tbsp Parmesan cheese (30 mL)

1 tsp dried parsley (5 mL)


Preheat the oven to 400°F (200°C). 

Butterfly the chicken breasts and pound thinner on a cutting board between pieces of plastic wrap, using a meat mallet or heavy food can. Sprinkle both sides lightly with seasoning salt. 

Cream Cheese Filling: In nonstick frying pan, in 1 tbsp olive oil, over medium heat, cook onion and green pepper until soft. While cooking, sprinkle with seasoning salt, to taste. Add garlic and cook a further 2 minutes. In medium bowl, combine cooked vegetables, cream cheese, Mozzarella cheese, Parmesan and parsley.  Divide mixture into 4 equal amounts.  Place one amount down the center of the first chicken breast.  Roll breast over filling and place the breasts seam-side down in a casserole dish.  Wrap 4 strips of bacon around the chicken.  When one piece runs out, overlap the next piece. Secure with toothpicks where necessary.  I like to close the sides a bit; however, any filling that leaks out can be poured over the chicken breasts when serving. 

Bake approximately 45 minutes, or until chicken is cooked through.  If necessary broil 5 minutes for extra browning, however, I did not find it necessary.  

Yield:  4 to 8 servings

1 serving

642.9/321.4 calories

63.7/31.8 g protein

38.8/19.4 g fat

0.5/0.2 g fiber

6.4/ 3.3 g net carbs


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