* Exported from MasterCook *

BACON & CHEESE STUFFED CHICKEN BREASTS

Recipe By :J.Renee at Barbo's Low Carb Kitchen
Serving Size : 4 Preparation Time :0:30
Categories : 0-5G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast, no skin, no bone, R-T-C -- halved
4 bacon slices -- cooked and crumbled
2 oz sharp cheddar cheese -- 60gr cut into 4
2 oz sharp cheddar cheese -- 60gr cut into 4
pieces
1/4 tsp pepper
1/4 tsp paprika -- (optional)
1 tbsp olive oil
1 tsp cornstarch
2/3 cup chicken broth
2 tbsp dried parsley

Cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick. Sprinkle with pepper and paprika.

Heat oil in skillet, over med/high heat. Add chicken and cook 4 min. per side, until browned. Reduce heat to med/low; cover and cook 10 min. until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm.

Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to boil, scraping up browned bits in skillet. Add parsley, cook 3 min. until sauce thickens a bit. Spoon sauce over chicken and serve. Only about 1 carb per chicken breast.





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Per Serving (excluding unknown items): 470 Calories; 22g Fat (43.9% calories from fat); 62g Protein; 2g Carbohydrate; trace Dietary Fiber; 179mg Cholesterol; 532mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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