Low Carb Stuffed Chicken Breast with Bacon, Cheese and Broccili

Who doesn’t eat chicken? Let’s create this Low Carb Chicken Breast Stuffed with Bacon, Cheese and Broccoli, very simple recipe, with great rewards.   I like using Harvest Creek Chicken Breasts from Costco, they are frozen and when I decide to make a special entree with chicken it is so easy just to take them out of your freezer.

Chicken Breasts

Bacon slices

Broccoli

Cheese (your choice) shred or sliced

Tex Mex Spice (Club House)

Herbamare Spice

Cut bacon slices in half, lie out on parchment paper on cookie sheet and bake in oven at 400 for 20 minutes. I used a full package of bacon; I removed the bacon I needed for the chicken and put the remainder back in the oven for another 10 minutes to make them into bacon bits.

Lay plastic wrap on your cover each piece of chicken to be pounded loosely with a piece of plastic wrap. At that point the chicken is ready to be pounded and flattened to approximately ¼ inch.

A kitchen or meat-pounding mallet does work best; you can also utilize other items to pound or flatten chicken breasts with. These may include items such as rolling pins, beverage bottles or even a book.

Lay out Chicken Breast on the parchment paper you used for cooking the bacon; add one slice of cheddar cheese, 3 half slices of cooked bacon and 2 to 3 pieces of broccoli. Roll and seal with a toothpick.  Sprinkle breasts with Herbamare Spice and Tex Mex Spice.

Preheat oven 350F, cook for 35 to 40 minutes.

Yield: 1 carb per chicken breast