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Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

Stuffed Chicken Breast Wrapped in Bacon

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
A delicious low carb, keto chicken cordon bleu!

Ingredients

 4 Free range, hormone free chicken breast fillets
 250 g Organic, fresh cut spinach
 350 g Ricotta cheese
 ¼ cup Parmesan cheese, freshly grated
 16 Pieces streaky bacon
 2 tsp Mixed herbs (preferably fresh)
 2 tbsp Organic coconut oil (neutral taste)
 Optional, chopped garlic
 Salt and pepper to season

Instructions

1

Heat the organic coconut oil in a pot, over a medium heat.
Add the spinach and fry until wilted.
Remove from the pot and allow to cool.

2

In a separate bowl, mix the ricotta, parmesan, spinach, herbs, (optional garlic), salt and pepper together.
Stir until blended.

3

Butterfly the chicken breast and place it in between 2 pieces of cling film.
Pound with a kitchen mallet or rolling pin until about 1cm thick.

4

Divide the ricotta mixture between the fillets and roll into an oblong shape.

5

Put one piece of bacon length wise over the chicken covering the seam of the roll.
Roll another 3 pieces across the fillet.
Repeat with the rest of the chicken fillets.

Raw bacon wrapped chicken

6

Put the fillets on a lightly oiled baking sheet and bake for 30 - 40 minutes in a 180 degrees Celcius pre-heated oven until the bacon is crispy and the chicken is moist without being pink inside.

Cooked bacon wrapped chicken

7

Serve on a homemade basil and tomato based sauce with a side salad or steamed broccoli.

Good Choice!

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