Sunday, August 16, 2020

CREAM CHEESE, PEPPERS AND BACON HASSELBACK CHICKEN







CREAM CHEESE, PEPPERS AND BACON HASSELBACK CHICKEN

This presentation is an attractive way to serve chicken and possibly worthy of company, too.  Easy peasy to make and a very satisfying, tasty meal.  My husband loved his dinner and asked me to write down the recipe as it is a keeper! If you are sodium-conscious, you can reduce the Parmesan cheese by half.  I found that half a chicken breast was a fairly large serving and plenty for me with all the other trimmings on my plate.  

4 large chicken breasts
Seasoning salt
Black pepper
2 tbsp light-tasting olive oil (30 mL)
Filling:
1/2 yellow or red bell pepper
1 large green bell pepper
1 tsp minced garlic (5 mL)
4 oz cream cheese (125 g)
1/4 cup grated Mozzarella cheese (60 mL)
2 tbsp Parmesan cheese (30 mL)
4 slices bacon, cooked, but not crisp,
  cut into small bits with kichen shears

Preheat the oven to 375°F (190°C).

Slice 5 to 6 slits in the chicken breasts, but not all the way through. Sprinkle chicken with seasoning salt and black pepper on both sides, to taste.  Place the chicken breasts in a large casserole dish.

Filling:  In frying pan, in olive oil and over medium heat, cook yellow and green peppers until turning soft.  Add garlic and stir fry briefly.  Add cream cheese (broken up into bits) and allow it to soften and stir to combine well with the vegetables.  Stir in Mozzarella cheese and Parmesan cheese.  It’s fine if the cheeses melt as they did for me.

Use the filling to fill all the slits in the chicken breasts and press the bacon bits on top of the filling. Drizzle chicken with olive oil, which will keep the chicken lovely and moist. Bake uncovered 30 to 40 minutes, depending on the thickness of the chicken breasts.  Make sure the chicken meat is white throughout and no pink remains, or use a meat thermometer.

Yield:  4 servings

1 serving

387.3 calories

39.3 g protein

21.9 g fat

1.2 g fiber

5.9 g net carbs 


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