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Saturday, September 14, 2013

VEGGIE, BACON AND CHEESE STUFFED CHICKEN



VEGGIE, BACON AND CHEESE STUFFED CHICKEN

This was delicious!  Cheesy goodness – three different kinds!  This filling is so good, one can eat it just like that with a spoon!  I think there is some potential here for a tasty appetizer spread.  Today Daniel and Raquel are visiting me on the mountain.  They went for a walk along the path along the river and had a swim.  Haha ...here they come now!  It's raining now and they are walking in their bathing costumes, carrying the rest of their clothes.  Of course, it is the rainy season.  This morning, though, while they slept until 11:00 am, it was gorgeous, hot and sunny all morning long.  I didn't wake them as I knew they needed their beauty sleep.  These youngsters often work really hard during the week and build up a bit of a sleep deficit.  Raquel's eyes were wide as she told me in her language of how she just got used to the water, being a bit timid and all, and the next minute she felt little fish nibbling on her.  They don't hurt...they eat the dead skin, I think.  LOL  What does freak me out is that once I saw a loooong, black snake slither into one part of the river (not the swimming hole) and to this day, I stay out of the river.  I know it was not a dangerous snake as we only have two different kinds here that are poisonous. I would rather swim in the recreation area swimming pool.

Folks are wondering what the sides are.  Here they are:  Yellow Squash Casserole and Veggie Au Gratin Casserole

P.S.  I'm sorry about the different sizes of typing and the wrong spaces at times - it looks fine in draft and when published, sometimes everything goes haywire!  

1 tbsp light olive oil (15 mL)
3 cups sliced, fresh mushrooms (375 mL)
1 tsp minced garlic (5 mL)
1/2  tsp seasoning salt (2 mL)
12/3  cups grated Mozzarella cheese, (400 mL)
  divided
4 oz spreadable cream cheese (125 g)
4 slices bacon, cooked and chopped
2 tbsp grated Parmesan cheese (30 mL)
2 tbsp chopped red pepper, cooked (30 mL)
2 tbsp chopped green pepper, cooked (30 mL)
4 large chicken breasts
Butter Sauce:
2 tbsp melted butter (30 mL)
1/2  tsp salt (2 mL)
Garnish:
1/2  tsp paprika, divided (2 mL)

Preheat oven to 350°F (180°C). In saucepan in olive oil and over medium heat, cook mushrooms.  Place lid on saucepan and cook mushrooms to release their moisture.  Remove lid, add garlic, and continue cooking until the mushrooms are a lovely dark color.  During cooking, sprinkle mushrooms with seasoning salt.  Set aside to cool slightly.  In medium bowl, combine mushroom mixture, 1 cup (250 mL) Mozzarella cheese, cream cheese, chopped bacon, Parmesan cheese, and cooked red and green peppers.  Divide the mixture into four portions.

Wash chicken breasts and slice open lengthwise, not all the way through.  Open like a book.  Cover with plastic wrap, and using a mallet, pound the chicken breasts thinner.  Remove plastic. Brush insides with Butter Sauce and spread one opened side with one portion of the veggie, bacon and cheese mixture.  Close chicken breast over filling and brush the top with Butter Sauce.  Place chicken breast in a 9 x 13-inch (2 L) casserole dish. Repeat with the remaining chicken breasts.  Bake 45 minutes to an hour, or until cooked throughout (should be white and no pinkness). Brush with juices halfway through cooking and sprinkle with remaining Mozzarella cheese and an 1/8 tsp (0.5 mL) paprika per breast.


Butter Sauce:  In small bowl, combine melted butter and salt.

Yield:  4 servings
1 square
495.1 calories
48.1 g protein
30.9 g fat
4.2 g net carbs

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