Cream cheese stuffed chicken breasts
Gluten free
Primal
Ketogenic

Cream cheese stuffed chicken breasts

Cream Cheese Stuffed Chicken Breasts is a gluten-free, primal, and ketogenic dish that takes 45 minutes to make. It is a flavorful option for a protein-rich meal. It is a side dish that serves 4 and is stuffed with cream cheese, pepper, and butter.

Ingredients

bacon

bacon

4 slice

black pepper

black pepper

0.25 tsps

unsalted butter

unsalted butter

2 Tbsps

cream cheese

cream cheese

85.05 g

tarragon

tarragon

4 Tbsps

garlic

garlic

2 cloves

olive oil

olive oil

2 Tbsps

onion

onion

40 g

salt

salt

0.25 tsps

boneless skinless chicken breast

boneless skinless chicken breast

4

Method

  • Preheat the oven to 350 F.In a small skillet, sweat the onions over medium-low heat in the butter or olive oil until they are soft and translucent, about 5 minutes.
  • Add the garlic and cook for another minute then remove from the heat and allow to cool.In another skillet, saut the bacon over low heat until soft and the fat is beginning to render out, but dont allow it to brown.
  • Remove to a paper towel and set aside.
  • Place the chicken breasts between two sheets of waxed paper and evenly pound to 1/4-inch thickness, either with the smooth side of a meat mallet or a small, heavy pan. Season on both sides with the salt and pepper.Stir the onion and garlic into the cream cheese until well blended; divide evenly between the chicken by placing a dollop in the center of each breast.
  • Roll or fold the chicken around the cream cheese mixture, tucking the ends under and securing with toothpicks.
  • Sprinkle the tarragon evenly over the chicken packages, and wrap each with a piece of bacon.
  • Place in an 8x11 baking dish and drizzle with the melted butter.
  • Bake for 25 to 30 minutes, or until the chicken is done, the bacon is browned and the cream cheese is heated all the way through.
  • Serve immediately.

Nutrition:

434 kcal

Carbs

6 g

Fat

32 g

Protein

29 g

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