Loaded Stuffed Chicken
2 chicken breast, boneless, skinless
1 227 g pkg cream cheese
7 slices thick cut bacon, cut in bits, cooked, halved
1 cup shredded cheese (we used half marble, half Havarti)
1 tsp Brass Ring Original
1 good dollop of sour cream (recommend)
Preheat oven to 390 F
In a bowl, mix cream cheese, half bacon bits, shredded cheese and Brass Ring Original (and sour cream if desired).
Flatten or cut chicken breast laterally. You can flatten using a freezer bag and a rolling pin. Place chicken on counter, place freezer bag on top of chicken and GENTLY mash and roll. Flip chicken over and repeat. Too vigorous and the meat will separate.
Place 2 large spoonfuls of the cream cheese mixture onto the flattened chicken breast. Fold over and tuck in the chicken as much as possible. If a piece of chicken broke away while flattening, place that piece into any holes or gaps. It may cook in place.
Grease a pan and place the chicken breasts into pan. Place pan into preheated oven for 12 - 15 mins or until the chicken is cooked. Top with more shredded cheese and bacon bits and broil until desired crispiness.
This is a great keto-esque recipe and we will enjoy making this one again and again. Please note that some BR Seasonings contain sugar. However, the amount is low. Each tsp of BR Original contains 0.468 grams of sugar.
**NOTE!! We used to make this with light cream cheese, but it was very rich and heavy. We have switched to Philadelphia BOLD Whipped cream cheese. They have different flavours. It makes a huge difference. Never going back to the old cream cheese...