Bacon Wrapped Chicken Stuffed W/ Mushroom Ricotta
Check out some of my other favorite low carb chicken recipes:
- Chicken and Mushrooms with Roasted Red Pepper Alfredo
- Chicken Pot Pie
- Chicken Philly Mini Meat Loaf
- Pan Seared Chicken with Balsamic Cream Sauce
- Chili Lime Rubbed Chicken with Avocado Feta Salsa
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INGREDIENTS
1 ½ lb. Boneless Skinless Chicken Breasts - 4 pieces
8 Slices Thick Cut Bacon
¼ Cup Parmesan Cheese - Shredded
½ Cup Whole Milk Ricotta Cheese
8 Cremini Mushrooms
2 Tbs. Butter - Divided
2 Tbs. Olive Oil - Divided
2 Tbs. Garlic - Minced
1 tsp. Thyme
Few Sprigs of Fresh Parsley - Chopped
Salt & Pepper
(2 Tbs. Peace and Love)
DIRECTIONS
Preheat oven to 350° Place a cooling rack on a baking sheet.
Preheat oven to 350° Place a cooling rack on a baking sheet.
Sprinkle a little S&P on each side of the chicken breasts. Over Medium-High, heat pan-sear the chicken in 1 Tbs. olive oil and 1 Tbs. butter. Brown on both sides - About 5-7 minutes on each side. Remove the chicken from the pan and set aside (Chicken will not be fully cooked at this stage)
Finely chop the mushrooms and saute over medium heat with garlic, and remaining butter and olive oil. About 10 minutes
In a large mixing bowl combine the cooked mushrooms, ricotta, parmesan, thyme, and chopped parsley.
Cut slits in the chicken lengthwise down one side and ¾ of the way through the chicken. This will create a pocket to stuff the chicken breasts.
Stuff each breast with ¼ of the mushroom ricotta mixture.
Wrap each breast with 2 slices of bacon
Bake the Chicken on the cooling rack for 15-20 minutes.
Serve and Enjoy!
Makes 4 servings - 4.5 net carbs per serving
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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