Four 6-ounce chicken breast halvesskinless boneless
1tspfresh thyme leavescan also use dried
3ouncescream cheeseroom temperature
2tbspdiced pancetta or 2 slices chopped uncooked bacon
½tbspavocado oilor olive oil
Preheat oven to 400°F (204°C).and line a baking sheet with parchment paper or aluminum foil.
In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes until juices start to release.
Add minced garlic and saute until fragrant. Turn off heat and add 1 tsp fresh thyme leaves, ¼ cup chopped parsley, ½ tsp sea salt, ¼ tsp black pepper and saute for one minute and remove skillet from heat.
Stir in cream cheese and stir to slightly melt and mix into the mushrooms. Set aside.
For the chicken, use a paring knife to cut a deep pocket into the thickest part of the chicken breast to create a pocket (*see video*).
Arrange chicken on lined baking sheet and season chicken with garlic powder, salt and pepper, and dried thyme leaves.
Stuff each pocket with the creamy mushroom filling. Sprinkle the chopped pancetta or chopped bacon over each chicken breast. Brush the avocado oil. Brush the avocado oil over the chicken.
Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Serve.
*all nutritional data are estimates based on the products I used*
Yield:4, Servings:4, Serving Size: 1 stuffed chicken breast, Amounts per Serving: Net Carbs per serving:4g
Creamy Mushroom Bacon Stuffed Chicken
Amount Per Serving (1 stuffed breast)
Calories 395Calories from Fat 189
% Daily Value*
Saturated Fat 10g50%
* Percent Daily Values are based on a 2000 calorie diet.