Gouda Stuffed, Bacon Wrapped Chicken Breasts
Gouda Stuffed, Bacon Wrapped Chicken Breasts
Low-carb
Company worthy chicken breasts! Wishing to wow that special someone? This is much easier to make than one would think. And when sliced into, a lovely blend of Gouda, sun-dried tomatoes and olives oozes out these bacon-wrapped chicken breasts. Oh, my!
ONWARD:
These are much easier to make than one might think. Make sure to pound the chicken breasts one-half-inch thick evenly. The plastic wrap holds the chicken together while pounding. Gently pound from the center outward for best results. If the olives come with pits intact, lay the chef’s knife flat on one olive and whack the knife with your hand, blade facing away from your hand. Remove the flesh from the pit of the olive. Secure the bacon to the chicken breasts with toothpicks. Be sure to tuck the ends inward and secure with toothpicks so the filling won’t seep out. You have this!
2 servings
INGREDIENTS:
3 tablespoons aged Gouda, grated (about 1 ounce)
2 tablespoons cream cheese, softened
1 tablespoon sun-dried tomatoes, chopped
1 tablespoon pitted Castelvetrano olives, chopped
2 boneless, skinless chicken breasts
4 slices bacon
Preheat the oven to 375°F.
In a small bowl, mix the Gouda cheese, cream cheese, sun-dried tomatoes, and olives thoroughly.
Place the chicken breasts between two sheets of plastic wrap. Pound from the center to the outer edges of each chicken breast with a meat mallet until about one-half- inch thick.
Roll the cheese mixture into two cylinders. Place one in each of the two flattened chicken breasts. From the long side, roll each chicken breast up, centering the cheese mixture.
Heat a cast-iron pan over medium heat while wrapping two slices of bacon around each chicken breast and secure with toothpicks. Tuck the ends under and secure with a toothpick. Place in the hot cast-iron pan, then into the preheated oven. Bake until 160°F is measured in the center of each breast, about thirty minutes.
Turn on the broiler. Move the oven rack to a few inches below the broiler. Broil the chicken until the bacon is brown and crisp, about five to eight minutes. Turn the chicken over to brown the bacon on the bottom side of the chicken, about three minutes.
Remove from the pan and remove the toothpicks. Slice the chicken breasts and serve hot.
Gouda Stuffed, Bacon Wrapped Chicken Breasts
ingredients:
- 3 tablespoons aged Gouda, grated (about 1 ounce)
- 2 tablespoons cream cheese, softened
- 1 tablespoon sun-dried tomatoes, chopped
- 1 tablespoon pitted Castelvetrano olives, chopped
- 2 boneless, skinless chicken breasts
- 4 slices bacon
instructions:
How to cook Gouda Stuffed, Bacon Wrapped Chicken Breasts
- Preheat the oven to 375°F.
- In a small bowl, mix the Gouda cheese, cream cheese, sun-dried tomatoes, and olives thoroughly.
- Place the chicken breasts between two sheets of plastic wrap. Pound from the center to the outer edges of each chicken breast with a meat mallet until about one-half- inch thick.
- Roll the cheese mixture into two cylinders. Place one in each of the two flattened chicken breasts. From the long side, roll each chicken breast up, centering the cheese mixture.
- Heat a cast-iron pan over medium heat while wrapping two slices of bacon around each chicken breast and secure with toothpicks. Tuck the ends under and secure with a toothpick. Place in the hot cast-iron pan, then into the preheated oven. Bake until 160°F is measured in the center of each breast, about thirty minutes.
- Turn on the broiler. Move the oven rack to a few inches below the broiler. Broil the chicken until the bacon is brown and crisp, about five to eight minutes. Turn the chicken over to brown the bacon on the bottom side of the chicken, about three minutes.
- Remove from the pan and remove the toothpicks. Slice the chicken breasts and serve hot.
Calories
397.69Fat (grams)
20.24Sat. Fat (grams)
8.52Carbs (grams)
2.56Fiber (grams)
0.34Net carbs
2.21Sugar (grams)
1.36Protein (grams)
48.65Sodium (milligrams)
633.79Cholesterol (grams)
149.83