BACON-WRAPPED,
STUFFED CREAMY CHICKEN
This is probably one of the best stuffed
chicken breast recipes I have made to date – at least my hubby, family and our
friends, Sue and Dave from Canada
4 large chicken breasts
8 oz spreadable
cream cheese (250 g)
4 oz Monterey
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 for this
(leave out the xanthan gum and also use in concentrated form without adding all the water)
(leave out the xanthan gum and also use in concentrated form without adding all the water)
1/2 cup mayonnaise
(125 mL)
1/2 cup Carolyn’s Low-Carb Milk, OR (125 mL)
almond milk, OR half and half
1
tsp lemon juice (5 mL)
1
tsp dried parsley (5 mL)
1/4 tsp black pepper (1 mL)
1/8 tsp salt (0.5 mL)
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,
Carolyn’s Low-Carb Milk, OR 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 often contains 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)
(When using in recipes in concentrated form...use 1 tsp onion salt)
(When using in recipes in concentrated form...use 1 tsp onion salt)
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.
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
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