These Mushroom and Bacon Stuffed Chicken Breasts bring easy elegance to the low-carb table. This delicious main course can be part of a low-carb, gluten-free, Paleo, diabetic, or keto diet.
Preheat oven to 400º Fahrenheit. Place a paper towel on a plate and set aside. Heat a large skillet over medium high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove and drain on prepared plate.
Remove and set aside all but about 2 tablespoons of bacon fat. If you have less than 2 tablespoons of bacon fat, add some additional fat or oil to the skillet. Place skillet back on medium high heat and add the mushrooms. Cook mushrooms, stirring frequently, until mushrooms are tender.
Stir in garlic and cook until fragrant, about 1 minute. Stir in vinegar and deglaze the pan, scraping up any brown bits in the bottom. Simmer until almost completely evaporated. Remove from the heat. Stir in the bacon and the rosemary. Taste and add sea salt if necessary. Set aside.
Starting at the thickest portion of each chicken breast, carefully cut a pocket, inserting the knife to make the pocket as large as possible without cutting through.
Spoon the mushroom and bacon mixture into the pocket in the chicken breast. Divide the mixture evenly between the breasts.
Tie a few pieces of butcher's twine around the chicken breast to close the opening. You could use some toothpicks to close it as well. Place on a roasting pan. Brush the chicken breasts with the reserved bacon fat or other oil. Sprinkle lightly with salt.
Bake chicken in the preheated oven until internal temperature reaches 165º Fahrenheit, about 22-26 minutes. Allow chicken breasts to rest for about ten minutes before slicing.
I used 1/8th teaspoon of sea salt as the salt added to the recipe in calculating the nutritional values.
Serving size: 1/2 breast
Net carbs per serving:1