Glazed Keto Cheese Stuffed Chicken Breasts with Bacon
If you have a special occasion and you want to impress and conquer your guests, try this outstanding keto recipe of roasted stuffed chicken breasts with cheese filling, wrapped in bacon and coated in an aromatic glaze.
Servings: 4 people
Calories: 680kcal
Ingredients
- 2 whole chicken breasts
- 8 oz bacon thinly sliced
- 4 oz shredded cheddar
- 8 oz cream cheese
- 1 cup parsley chopped
- 4-5 tbsp sunflower oil
- 1 tsp granulated garlic
- 1 tsp smoked paprika
- 1 tsp chili flakes optional
- 1 tsp dried thyme or italian herbs
Instructions
Cheese filling with parsley
- Grate 8 oz of hard cheese in a large bowl
- Add 8 oz of cream cheese
- Add 1 cup of chopped parsley
- Season with ground pepper and granulated garlic, mix well
Glaze for keto wrapped chicken breasts
- In a bowl and add 4 tablespoons of sunflower oil, 1 teaspoon of dried thyme or Italian herbs, 1 teaspoon granulated garlic, 1 teaspoon salt, and the same amount of smoked paprika. Mix everything well
How to make stuffed chicken breasts
- Butterfly the chicken breasts
- Take about 2 tablespoons of cheese filling and place it on one half of the breast
- Cover the filling with the second part of the meat
- To have everything sealed better, pierce some toothpicks from one end to another
- Wrap the filled breasts with some bacon. Make sure you have the thinnest cut bacon
- Place the fillets in a baking casserole and pour the glaze on top of the meat. Season with some chilly flakes and herbs.
- Bake for 25-30 minutes at 350F. At half time through, spoon some hot liquids over the meat to avoid drying out the bacon.
- Take out the casserole and let rest for 10-15 minutes before serving
Nutrition
Calories: 680kcal | Carbohydrates: 6g | Protein: 18g | Fat: 66g | Saturated Fat: 26g | Cholesterol: 130mg | Sodium: 752mg | Potassium: 331mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2725IU | Vitamin C: 20mg | Calcium: 288mg | Iron: 2mg