Keto-Friendly Grilled Stuffed Chicken recipe

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Ingredients

4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground black pepper
8 jalapeno peppers, seeds and membrane removed, minced
1 (8 ounce) package cream cheese
½ cup Cheddar cheese
8 slices bacon

Nutrition Info

502.7 calories
carbohydrate: 6.1 g
cholesterol: 163.7 mg
fat: 35.2 g
fiber: 1.7 g
protein: 39.8 g
saturatedFat: 18.6 g
servingSize: -
sodium: 2632.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium heat and lightly oil the grate.

  2. Place chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like butterfly wings. Repeat with remaining breasts.

  3. Combine garlic powder, salt, onion powder, paprika, and black pepper in a small bowl. Sprinkle mixture over chicken breasts.

  4. Combine jalapeno peppers, cream cheese, and Cheddar cheese in a bowl. Spread mixture evenly over chicken breasts.

  5. Wrap 2 strips of bacon around each chicken breast and secure with a toothpick.

  6. Cook on the hot grill until bacon is cooked and chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

Simple recipe. I am sure other people have made this recipe before. We like to grill this during the summer and winter months. You can also bake in the oven with a couple tablespoons of grass-fed butter (add fat for keto diet) at 350 degrees F for about 25 minutes. We normally serve with grilled zucchini and a side salad.

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