Ingredients
Scale
- 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
Nutrition
4.5 net carbs per serving
Directions
- 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!