Friday, June 21, 2013



4 large chicken breasts
8 oz spreadable cream cheese (250 g)
4 oz Monterey Jack cheese (125 g)
2 tsp crushed garlic (10 mL)
1 tsp dried parsley (5 mL)
12 slices bacon, cooked but still pliable
Condensed Cream of Mushroom Soup, see recipe BELOW
  (leave out the xanthan gum)
 1/2 cup mayonnaise (125 mL)
1/2 cup Carolyn’s Low-Carb Milk, OR (125 mL)
  almond milk, OR half and half
1 tsp lemon juice (5 mL)
1 tsp dried parsley (5 mL)
1/tsp black pepper (1 mL)
1/tsp salt (0.5 mL)

Preheat oven to 350°F (180°C).   Wash chicken breasts and pat dry with paper towels.  Remove any excess fat or pieces of bone.  In medium bowl, combine cream cheese, Monterey Jack cheese, crushed garlic and parsley. Carefully slice the chicken breasts open widthwise, butterfly-style (not all the way through to the other edge).  Open the breast along the fold and fill with cream cheese mixture.  Fold top flap over cream cheese mixture and wrap each chicken breast in 3 slices of cooked bacon (but still pliable) and place in 9 x 13-inch (2 L) casserole dish.

In medium bowl, combine Condensed Cream of Mushroom Soup, (recipe below), mayonnaise, Carolyn’s Low-Carb Milk, page___, OR almond milk, OR half and half, lemon juice, parsley, pepper and salt.  Mix until smooth and then pour over the chicken.  Bake 1 hour or until chicken is no longer pink in the center.  Halfway through baking, spoon sauce over the chicken.

Yield:  6 servings
1 serving
563.8 calories
36.6 g protein
43.5 g fat


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