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Bacon Wrapped Stuffed Chicken Recipe | Keto – Low Carb


hi guys this is Tiki from grow it girl
I am coming to you today was my bacon
wraps stuff chicken is one of my
daughter’s favorite recipes and it’s
super simple to create and you want to
see how i created
stay tuned
so here are my ingredients. I have mushrooms
and two chicken breasts that I actually
split in half
I have bacon. it’s a pound of bacon and the
weight watchers whipped cream cheese. it is
the reduced fat spread. it tastes just like
the regular cream cheese and chives
super sample these are ingredients you
probably have in your kitchen already
and it only takes a few minutes to put
everything together
well let’s go ahead and get started on
putting this together
first I want to start out with the
chicken breast is already been cut in
half and want to pound that out to
flatten it out make it easier to work
with and you want to make it consistent
in the thickness next one mixed together
I start with half the container four
ounces of the cream cheese and mix it
with the mushrooms and then add in the
chives
I do go back in it at the rest of the
container but it’s just a little easier
when you first turn out and for one
reason I started mixing with a spoon. i
normally mix this with a fork so a use a
fork and not a spoon. makes life a whole
lot easier to get it all combined and I
want to mix everything until it is
actually well combined and ready to stuff
into my chicken
now I already started i’m going to show
you how to do this last one I did
actually let it
marinate in the refrigerator with these
seasonings and I putting two tablespoons
of my cream cheese mixture inside of
the chicken breast and I want to spread
that out evenly
i’m going to start tucking everything
and now if the chicken breasts are
uniform is a little easier to just roll
it like a little roll up
but when they’re on a little during
different directions are different sizes
and then that consistent you can I have
to roll and tuck and you just want to
make sure that you tuck it so that most
of the filling won’t come out and i
always start wrapping the bacon from end
to end those open in because I want to
make sure that
well you’re going to have some of the
feeling that comes out but you want to
minimize how much comes out and after
I roll it from end to end i start actually
wrapping bacon around and you want to
make sure that your offsetting the bacon
so that way it kind of sticks together
you don’t want to start out at the same
place on both sides and that pretty much
how it looks after you flip
I wrap bacon around it
and if you notice that there is a
section that’s still peeking through
go ahead and wrap another slice the
bacon around it but again make sure
you’re not starting at the point that
you start the previous piece of bacon
and I normally like doing this with a
thicker brand of bacon but I couldn’t
find the one that i normally use so i
would definitely recommend using a thick
cut bacon for this and after you have
everything all wrapped you want to start
securing the end up the bacon slices
with toothpicks
I’m you’ll see me go through and do it
for each section and I working on the
next one to make sure that that is
secured
and you’re just going to make sure
they’re all tucked
and you can also use the toothpick of
you notice there’s still a little gap
you can actually use it to pull it down
and wrap it under and you want to make
sure that the toothpick goes through the
bacon and the chicken
so this is what everything looks like
after i’m all done and I’m ready to put
them on my baking sheet
now you’ll notice that i have a baking
pan with foil on the bottom and a rack on
top
once i’m done you’re going to
see why because like I said some of the
filling does come out
not only that but you want it so that
you’re gonna have both that that are
going to be crispy
I’m you don’t want it to sit in the oil
from the bacon and then it’s all soggy
so that’s how I look how it looks after
everything is all done and you’re going
to bake it in the oven for about 45
minutes but halfway through you want to
turn it over and you can see how
everything has nicely browned and you
can also see why I have that aluminum
foil on the bottom of the pan
it makes cleanup super simple and you
see all sides are crispy
and here is the finished product and you
can see how the toothpicks really helped
everything stay put together nicely and
let me go ahead and cut one open for you
so you can see what it looks like on
the inside with the mushrooms and these are
still hot
i didn’t let them cool down I was dying to
dig in and this is what it looks like
stop by the blog for the full recipe
thanks for watching and don’t forget to
subscribe and thumbs up

Randall Smitham

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9 COMMENTS

  1. Caitlyn Kreklewich Posted on June 22, 2016 at 1:51 pm

    Oh my gosh yum

    Reply
  2. GrowWithNiki Gaga Posted on June 22, 2016 at 3:12 pm

    Omg I feel fat already

    Reply
  3. Honeygirl K Posted on June 23, 2016 at 12:20 am

    Girl… I do the same thing, but I mix in parmesan, asiago and a little bit of ricotta into my cream cheese mixture and add basil and oregano. I also like to put an asparagus in there with my mushrooms. I swear girl, you are my total soul sister, we love the same things and just mesh so well <3

    Reply
  4. Gabrielle Denise Posted on July 8, 2016 at 1:56 am

    Omg this looks so good lol

    Reply
  5. abconsolacion Posted on September 2, 2016 at 6:30 am

    This looks so delicious!

    Reply
  6. sharon robinson Posted on September 13, 2016 at 4:34 am

    Bacon! I will try this next week.

    Reply
  7. Shilpa Shetty Posted on October 26, 2017 at 5:34 am

    Waaw,.. this is looking yummmm…

    Reply
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