Keto Cheddar Crust Bacon Wrapped Stuffed Chicken Breast with Avocado Salsa Verde

Allergens

Dairy, Nuts (Walnuts), Gluten-free

Ingredients

• 6 boneless, skinless chicken breasts
• 8 slices of bacon
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped walnuts
• 2 ripe avocados
• 1/2 cup fresh cilantro
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: cherry tomatoes for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Create a pocket in each chicken breast by carefully slicing a horizontal knife slit in the thickest part of the breast, being careful not to cut all the way through.
3. In a medium bowl, mix together the shredded cheddar cheese and chopped walnuts until well combined. Stuff each chicken breast pocket with an equal amount of the cheese walnut mixture.
4. Wrap each stuffed chicken breast with two slices of bacon, securing the ends to ensure the filling stays inside during cooking.
5. Place the wrapped chicken breasts on a baking sheet lined with parchment paper and bake for 20 25 minutes or until cooked through (internal temperature should reach 165°F or 74°C).
6. While the chicken is baking, prepare the avocado salsa verde by combining the avocados, cilantro, lime juice, olive oil, garlic powder, salt, and pepper in a food processor or blender until smooth.
7. Serve each chicken breast with a generous dollop of avocado salsa verde on the side. Garnish with cherry tomatoes if desired.

Chef’s Insight

To add an extra layer of flavor, consider marinating the bacon-wrapped stuffed chicken in a mixture of soy sauce, honey, and minced garlic for 30 minutes before baking.

Notes

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