Zutaten für Bacon Wrapped Stuffed Chicken Gluten Free
- two 6-ounce boneless, skinless chicken breasts
- pepper to taste
- 4 ounces crumbled blue cheese
- 5 ounces chopped fresh spinach
- 8 slices of bacon (4 per chicken breast)
- 8 ounces sliced mushrooms
- 2 cloves minced garlic
- 1 tablespoon olive oil
- salt to taste
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Zubereitung von Bacon Wrapped Stuffed Chicken Gluten Free
- Preheat oven to 425°F (220°C).
- In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add 8 ounces sliced mushrooms and 2 cloves minced garlic.
- Cook for 3-4 minutes, or until mushrooms are lightly browned.
- Transfer mushroom mixture to a bowl. Add 5 ounces chopped fresh spinach and gently fold to combine. Allow to cool slightly.
- Using a small sharp knife, make a 2/3 inch deep incision along the thick end of two 6-ounce boneless, skinless chicken breasts, creating a pocket.
- Gently loosen the pocket with your fingers.
- Season chicken breasts with salt and pepper to taste.
- In a separate bowl, combine the cooled spinach and mushroom mixture with 4 ounces crumbled blue cheese (or feta/baby Swiss).
- Stuff the chicken breasts with the cheese and vegetable mixture.
- Wrap each chicken breast tightly with 4 slices of bacon, spiraling to cover evenly.
- Place chicken on a nonstick baking sheet and roast for 20-22 minutes, or until bacon is crispy and chicken is cooked through (internal temperature reaches 165°F/74°C).
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
2g
Fat
83g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Very Low Carbs Main Dish Poultry American European Dinner Party Holiday Event Romantic Chicken Dietary Seasonal High Protein Low Carb Wedding High In Something Low In Something Meat Chicken Breasts Taste Mood Number Of Servings
