Stuffed Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 367.3
- Total Fat: 24.2 g
- Cholesterol: 90.2 mg
- Sodium: 601.1 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 2.0 g
- Protein: 33.9 g
View full nutritional breakdown of Stuffed Chicken calories by ingredient
Introduction
From PaleoOMG From PaleoOMGNumber of Servings: 2
Ingredients
-
Chicken Breast, 8 oz
Smithfield Sea Salt Bacon, 4 slices
Tomatoes, 100 grams
Spinach, 45 grams
Mushrooms, fresh, 100 grams
Coconut Oil, 2 tbsp
Apple Cider Vinegar, 1/4 cup
Garlic powder, 1/3 tsp
Chili powder, 1/3 tsp
Salt, 1/8 tsp
Directions
Preheat oven to 350 degrees.
Butterfly your chicken. I’m not totally sure how to butterfly a chicken breast but I cut mine in half, then placed plastic wrap on top of the chicken and pounded it until it was flat. Do that, it works.
Then place a large skillet over medium-high heat.
Add the bacon and cook on both sides until crispy, then place bacon on a paper towel to soak up the excess fat. When cooled, dice up the bacon.
While the pan is still over medium-high, toss in the garlic powder, then add diced mushrooms.
Sprinkle in a bit of salt and pepper on the mushrooms.
Once mushrooms have begun to soften, add the spinach and a bit more salt and pepper.
Cover and let steam until spinach has begun to wilt. When the spinach has wilted, remove the pan from heat and add in diced bacon. Mix with mushrooms and spinach until well combined.
Place mixture into the middle of your butterflied chicken, fold chicken over to make a little “pocket” and use a two toothpicks to keep it closed while cooking.
Place stuffed chicken breasts on a parchment lined baking sheet and put in oven to bake for 18-20 minutes or until there is no longer pink in the chicken. The time will range depending on how thin you pound the chicken. It may take a bit longer.
Serving Size: Makes 1 serving
Butterfly your chicken. I’m not totally sure how to butterfly a chicken breast but I cut mine in half, then placed plastic wrap on top of the chicken and pounded it until it was flat. Do that, it works.
Then place a large skillet over medium-high heat.
Add the bacon and cook on both sides until crispy, then place bacon on a paper towel to soak up the excess fat. When cooled, dice up the bacon.
While the pan is still over medium-high, toss in the garlic powder, then add diced mushrooms.
Sprinkle in a bit of salt and pepper on the mushrooms.
Once mushrooms have begun to soften, add the spinach and a bit more salt and pepper.
Cover and let steam until spinach has begun to wilt. When the spinach has wilted, remove the pan from heat and add in diced bacon. Mix with mushrooms and spinach until well combined.
Place mixture into the middle of your butterflied chicken, fold chicken over to make a little “pocket” and use a two toothpicks to keep it closed while cooking.
Place stuffed chicken breasts on a parchment lined baking sheet and put in oven to bake for 18-20 minutes or until there is no longer pink in the chicken. The time will range depending on how thin you pound the chicken. It may take a bit longer.
Serving Size: Makes 1 serving