Stuff chicken breasts with a savory mushroom filling and crispy bacon for a hearty dinner.

Tired of boring, dry chicken breasts? Luckily, it takes just a few healthy ingredients and couple extra minutes in the kitchen (which are well worth it) to transform this versatile ingredient into something delicious.

Hearty mushrooms, rosemary, and bacon are key to making this decadent dinner.

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The bacon’s fatty crispiness balances the lean protein of the chicken and slowly bakes, basting the bird with its juices. At the end of cooking, the bacon gets broiled to yield the perfect, crispy result. Note, it’s best to find pastured bacon for the best flavor and nutrient profile.

The stuffing for this dish is a nutritional powerhouse; no breadcrumbs here! Delicious sautéed mushrooms and onions cooked in healthy coconut oil are rolled up inside the chicken with dried rosemary.

This recipe is proof that you can cook healthy fare that tastes delicious and doesn’t take hours toiling in the kitchen to make. These stuffed chicken breasts reheat well the next day, too, so I recommend doubling the recipe for protein-packed lunches all week.

They are also wonderful for a weeknight supper paired with roasted green veggies for a spread fit for a king!

Heather Resler

Bacon-Wrapped Stuffed Chicken Breast

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Total time:1 hr
15 mins

Cook Time:45 mins 45 minutes

Prep Time: 30 mins 30 minutes

Serves:3

Nutrition facts:44 grams of protein6 grams of carbohydrates12 grams of fat

Bacon-Wrapped Stuffed Chicken Breast

Recipe by: Heather Resler

Transform chicken breasts into something scrumptious with a savory mushroom filling and crispy bacon.

Tools

• Large skillet

Ingredients

• 3 large skinless chicken breasts
• 3-6 bacon slices
• 12 oz mushrooms, sliced
• 1 T coconut oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/2 t dried rosemary
• Salt and pepper, to taste

Instructions

• Preheat oven to 375℉.
• In a large skillet, melt the coconut oil over medium heat. Add the mushrooms, onion, garlic, rosemary, salt, and pepper. Cook, stirring often, until mushrooms and onions are tender and liquid has evaporated.
• Meanwhile, butterfly the chicken breasts and pound to ⅓-inch thickness. Divide the mushroom filling between the chicken breasts. Roll up and wrap in bacon.
• Transfer to glass baking dish. Bake for 35-45 minutes, or until cooked through. Turn the oven to broil and cook just until bacon starts to crisp.

Looking for Paleo ingredients? Here are a few we’d recommend:
Cold pressed coconut oil (Viva Naturals)
Black pepper (Frontier)

(You’ll Also Love: The 9 Best Unfried Chicken Recipes)