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 1/2 lb. Boneless Skinless Chicken Breasts – 4 pieces
8 Slices Thick Cut Bacon
1/4 Cup Parmesan Cheese – Shredded
1/2 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 3/4 of the way through the chicken. This will create a pocket to stuff the chicken breasts.
Stuff each breast with 1/4 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***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
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Jennifer says
This recipe is a winner! I can see my DH would love this!
Unknown says
I can’t tell you how SICK I am ov boneless skinless breasts! I am glad to find this recipe! Makes chicken look good! 🙂
good goods & co says
I just found your blog and I think I am in love. I love low carb eating as that is the only way I’ve been able to lose weight. Like most “diets” though–the food gets boring (like “unknown” above says!!)
I know this has to be a life style change so thank you, thank you for doing the hard work!!
Off to your Facebook page now.
Best, Cheri
good goods & co says
I just found your blog and I think I am in love. I love low carb eating as that is the only way I’ve been able to lose weight. Like most “diets” though–the food gets boring (like “unknown” above says!!)
I know this has to be a life style change so thank you, thank you for doing the hard work!!
Off to your Facebook page now.
Best, Cheri
mrsslice says
I really want to try this but in my little small town ricotta cheese is non-existent. In your opinion, would it taste the same using cream cheese instead?
Love your page!
Anonymous says
I would like to let you know that you are a genius. I have tried two of your dishes already and they both tasted like a restaurant quality meal. I cannot wait to try this dish next!
Your new fan,
Brittany
Marianne Kleminski says
I am cow and sheep dairy free. Gonna try this with goat cheese. Thanks!
Valorie says
I’m trying this now, and I am finding that I have to cook this at least 10 more min,, (the breast were quite large), but it smells good, also the bacon being thick, needed to be cooked more. Let you know how it turns out. I tasted the stuffing in it and it’s delcious!! I’ve lost 36 lbs on low carb diet, and it’s good to get variety, thank you!!
Lisa says
Can’t wait to try it….gonna put some keto BBQ sauce on it for the last few minutes…yummmm