BROCCOLI, BACON AND SWISS-MONTEREY STUFFED CHICKEN WITH AN ITALIAN DRESSING
Tender stuffed chicken baked
in an Italian dressing. My husband loved
this dinner. My eggplant parmigiana is in the background with some mixed veggies next to it. The Italian dressing is a useful recipe for salads as well. Wholesome dinners on our low-carb diet with plenty of delicious fat and bacon and creamy sauces .... are totally legal! Now, that's just like what the late Dr. Atkins said, to quote him, "The low-carb diet is a luxurious diet!"
4 chicken breasts
11/2 cups cooked broccoli florets
(375 mL)
4 slices bacon, cooked
and crumbled
1.5 oz Swiss cheese
slices, broken up (45 g)
1 cup grated Monterey
Jack cheese (250 mL)
Italian
Dressing:
1/3 cup olive oil (75 mL)
3
tbsp white vinegar (45 mL)
1
tsp crushed garlic (5 mL)
3/4 tsp onion salt (3 mL)
1/2
tsp salt (2 mL)
1/2
tsp Italian herb seasoning (2 mL)
1/4 tsp dried thyme (1 mL)
1/4 tsp dried parsley (1 mL)
Preheat oven to 350°F
(180°C). Wash chicken breasts and
remove any bone chips. In medium bowl,
combine broccoli, bacon, Swiss and Monterey Jack cheese. Carefully slice the chicken breasts open
widthwise, butterfly-style (not all the way through to the other edge). Open each breast along the fold and fill with
a quarter of the broccoli mixture.
Place stuffed chicken
breasts in 9 x 13-inch (23 x 33 cm) casserole dish. Pour Italian Dressing over chicken
breasts. Bake 45 minutes to an hour, or
until chicken breasts are cooked through and no longer pink inside. Smaller chicken breasts will be ready first.
Baste chicken breasts with the dressing a few times during cooking.
Italian
Dressing: In small bowl, combine olive oil, vinegar,
garlic, onion salt, salt, Italian herb seasoning, thyme and parsley.
Helpful Hint: If you would
prefer a less acidic dressing, use 1 (5 mL) to 2 tsp (10 mL) vinegar.
Yield:
4 servings
1 serving
410.0
calories
38.2
g protein
27.2
g fat
1.9
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me:
https://www.facebook.com/LowCarbingAmongFriends