Bacon Wrapped Stuffed Chicken Breasts
Servings: 2 people
Make boring old chicken more exciting by wrapping it in bacon! This quick and easy keto meal is perfect to put into your weeknight rotation. About 7 net carbs per serving, all from low carb vegetable sources.
Ingredients
- 1 pound chicken breasts, 2 large
- 6 slices bacon
Filling
- 10 ounces frozen spinach
- 7 ounces artichoke hearts, in olive oil or brine, chopped
- 3 ounces cream cheese
- 3 tablespoons sun dried tomatoes
- 1 teaspoon garlic salt, to taste
- pepper, to taste
Optional
- 2 tablespoons parsley, chopped, for garnish
Instructions
- Preheat oven to 375 convection or 400 conventional.
- Defrost spinach in a skillet or microwave.
- While the spinach defrosts, butterfly chicken breast, optional to pound out flat if you prefer to roll rather than stuff.
- Add artichokes and cream cheese to spinach. Stir until fully combined and cheese is melted.
- Add garlic salt and pepper, taste to adjust seasoning.
- Stuff the butterflied chicken breasts with the filling. You may have leftover that can be used later as a dip or on the side if you'd like extra.
- If you chose the roll method, spread filling over breast and roll tightly using a skewer or toothpick to hold in place if needed.
- Wrap chicken breasts in the desired amount of bacon depending on your calorie goals.
- Place chicken in the oven for about 20 minutes or until an internal temperature of 165 is reached. Be sure to test the temperature in the breast, not the filling.
- If the bacon is your desired level of crispy you're finished. If not, add bacon fat or other oil to a skillet and cook on either side until bacon is done.
- Garnish with chopped parsley, if desired.
Notes
If you really want to minimize carbs even more, cut the amount of spinach and artichokes in half.
Nutrition
Serving: 2servingsCalories: 764kcalCarbohydrates: 13gProtein: 66gFat: 48gFiber: 7g