Bacon, Pepper & Mushroom Stuffed Chicken Breast

Скачать из Google Play

Get it on Google Play

Ingredients:

4 chicken breasts, skin on, deboned

6 – 8 rashers of bacon, chopped

1/2 green pepper/ red pepper, chopped

4 tsp pesto

4 tbsp cream cheese / grated cheddar cheese

herbed salt in grinder or salt and pepper to taste

coconut oil for frying

baby marrows, sliced

plumb tomatoes, halved

coconut oil for frying

Directions:

1. In a pan on medium to high heat, cook the bacon rashers in a bit of coconut oil. As soon as the rashers start to cook through, add the chopped peppers and sauté in the bacon fat along with the bacon. As soon as the peppers are soft remove from heat.

2. Cut a pocket into the breasts and stuff the chicken breasts with a tablespoon layer of cream cheese/cheddar cheese, a teaspoon of pesto, and a 1/4 of the bacon mix. Tuck the skin as tightly as you can to close the pockets. If they can’t close all the way, “no problem”. Just be swift with turning without losing the filling.

3. In the bacon pan, on medium to high heat. Add a bit of coconut oil to the bacon fat left from sautéing the bacon. Seal the breasts on both sides till nice and brown (about 1 – 2 minutes on each side), sprinkle slightly with salt and pepper, and turn heat down to medium – low. Add the chopped veggies all around the chicken pieces and allow to gently sauté in the pan juices.

4. Put a lid on the pan and allow to cook for 6 – 8 minutes (Times may vary according to fillet size. The inside of the filling must be oozy and the chicken must be warm throughout, when poking a knife into the thickest part. Take the chicken out of the pan and allow to rest for a minute while you quickly allow the veggies in the pan to caramelize on high heat.

5. Mustard cream sauce: 1 Tbsp Dijon mustard 1 cup cream 3 Tbsp butter Salt to taste 1 tsp xylitol A grind of black pepper A squeeze of lemon juice in a saucepan on medium heat, melt the butter. Add the rest of the ingredients and allow the sauce to simmer on medium heat for 2 – 3 minutes and reduce to a creamy consistency. Yields just over a cup of sauce, enough for 4 – 6 servings of meat. Smother the chicken breast with warm mustard sauce and enjoy! This recipe yields 4 portions at about 6 grams of carbs per meal. Serve with a salad.

Bon Appetit!

Go To Top