Bacon Wrapped Chicken Stuffed W/ Mushroom Ricotta

Dinner, Main Dish, Poultry


1 1/2 lb. Boneless Skinless Chicken Breasts - 4 pieces

8 Slices Thick Cut Bacon

1/4 Cup Parmesan Cheese - Shredded

1/2 Cup Whole Milk Ricotta Cheese

8 Cremini Mushrooms

2 Tbs. Butter - Divided

2 Tbs. Olive Oil - Divided

2 Tbs. Garlic - Minced

1 tsp. Thyme

Few Sprigs of Fresh Parsley - Chopped

Salt & Pepper


Preheat oven to 350°  Place a cooling rack on a baking sheet.

Sprinkle a little S&P on each side of the chicken breasts.  Over Medium-High,  heat pan-sear the chicken in 1 Tbs. olive oil and 1 Tbs. butter.  Brown on both sides - About 5-7 minutes on each side.  Remove the chicken from the pan and set aside (Chicken will not be fully cooked at this stage)

Finely chop the mushrooms and saute over medium heat with garlic, and remaining butter and olive oil. About 10 minutes

In a large mixing bowl combine the cooked mushrooms, ricotta, parmesan, thyme, and chopped parsley.  

Cut slits in the chicken lengthwise down one side and 3/4 of the way through the chicken.  This will create a pocket to stuff the chicken breasts.

Stuff each breast with 1/4 of the mushroom ricotta mixture.

Wrap each breast with 2 slices of bacon

Bake the Chicken on the cooling rack for 15-20 minutes.

Serve and Enjoy!


4.5 net carbs per serving