About
These keto stuffed chicken breasts are loaded with flavor from salty bacon to tangy blue cheese and aromatic chives.
As the chicken itself is so packed with flavor these need only be served with a simple green salad or some steamed and buttered green vegetables.
Ingredients
- 2 medium – split boneless chicken breast
- 3 slice – 6" long bacon
- 2 tablespoon olive oil
- 1 ½ cup, cut pieces baby spinach
- 1 tablespoon, cut pieces chives
- 1 clove garlic
- ½ cup, crumbled blue cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Heat 1.5 tablespoons of olive oil in a pan over a low/medium heat. Mince the garlic and add to the pan cooking gently until tender.
- Add the spinach to the pan and cook briefly until just wilted. Remove the spinach and garlic from the pan and set aside.
- Roughly chop one rasher of bacon and add to the pan, cooking through until golden brown.
- Squeeze any excess liquid from the spinach and add to the pan along with the bacon and stir to combine. Remove from the heat and stir in the blue cheese and chopped fresh chives. Set the mixture aside to cool completely.
- Whilst the mixture cools, carefully run a sharp knife along the side of each chicken breast creating a pocket for the stuffing. Be careful not to cut all the way through the chicken.
- Once cold, divide the stuffing mixture evenly between each chicken breast, completely filling the pocket.
- Wrap one rasher of bacon around each chicken breast to contain the stuffing and seal closed with toothpicks.
- Place the chicken on a shallow oven tray and drizzle with the remaining oil. Bake for 22-25 minutes or until completely cooked through and the juices run clear.
Nutrition Facts
- Servings: 2
- Calories: 510.1kcal/2134.3kJ (per serving)
- Fat: 32.9g (per serving)
- Carbs: 2.4g (per serving)
- Protein: 49.2g (per serving)
