Low Carb Bacon Wrapped Stuffed Creamy Chicken

http://low-carb-news.blogspot.com/2013/05/bacon-wrapped-stuffed-creamy-chicken.html

Low Carb Bacon Wrapped Stuffed Creamy Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    large chicken breasts

  • 8

    oz spreadable cream cheese (250 g)

  • 4

    oz Monterey Jack cheese (125 g)

  • 2

    tsp crushed garlic (10 mL)

  • 1

    tsp dried parsley (5 mL)

  • 12

    slices bacon, cooked but still pliable

  • Condensed Cream of Mushroom Soup, see recipe BELOW

  • (leave out the xanthan gum)

  • ½

    cup mayonnaise (125 mL)

  • ½

    cup almond milk, OR half and half

  • 1

    tsp lemon juice (5 mL)

  • 1

    tsp dried parsley (5 mL)

  • ¼

    tsp black pepper (1 mL)

  • tsp salt (0.5 mL)

Directions

Preheat oven to 350°F (180°C). Wash chicken breasts and pat dry with paper towels. Remove any excess fat or pieces of bone. In medium bowl, combine cream cheese, Monterey Jack cheese, crushed garlic and parsley. Carefully slice the chicken breasts open widthwise, butterfly-style (not all the way through to the other edge). Open the breast along the fold and fill with cream cheese mixture. Fold top flap over cream cheese mixture and wrap each chicken breast in 3 slices of cooked bacon (but still pliable) and place in 9 x 13-inch (2 L) casserole dish. In medium bowl, combine Condensed Cream of Mushroom Soup, (recipe below), mayonnaise, almond milk, OR half and half, lemon juice, parsley, pepper and salt. Mix until smooth and then pour over the chicken. Bake 1 hour or until chicken is no longer pink in the center. Halfway through baking, spoon sauce over the chicken. Yield: 6 servings 1 serving 563.8 calories 36.6 g protein 43.5 g fat 4.9 g net carbs CONDENSED CREAM OF MUSHROOM SOUP This is a handy soup for recipes instead of the commercial variety which is so high in sodium, not to mention the MSG and other undesirable ingredients. 4 oz cream cheese (125 g) 1/2 cup heavy cream (125 mL) 2 tbsp water (30 mL) 1 tbsp olive oil (15 mL) Liquid sucralose to equal 2 tsp (10 mL) sugar 2 tsp onion salt (10 mL) 1 tsp cornstarch, OR arrowroot powder (5 mL) 1/4 tsp xanthan gum (1 mL) 1/8 tsp salt (0.5 mL) 1/8 tsp white pepper (0.5 mL) 3/4 cup drained, canned mushrooms (175 mL) In food processor or blender, process cream cheese, heavy cream, water, olive oil, liquid sucralose, onion salt, cornstarch, OR arrowroot powder, xanthan gum, salt and white pepper until smooth. Add mushrooms and process, just until finely chopped. To serve: In saucepan, add water cup-for-cup for condensed cream of mushroom soup. Heat until boiling. Serve. Helpful Hints: Leave out the xanthan gum when using in place of commercial soups, as it could give an undesirable mouth feel in some instances. *The 3/4 cup (175 mL) serving of soup is actually 1 1/2 cups (375 mL) when the equivalent amount of water is added. Yield: 2 servings 3/4 cup concentrate per serv* 441.2 calories 7.5 g protein 43.8 g fat 5.9 g net carbs


Nutrition

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