Bacon-Stuffed Spicy Chicken Breasts 2


Bacon-Stuffed Spicy Chicken Breasts
Looking for a delicious way to spice up a chicken dinner? This Bacon-Stuffed Spicy Chicken Breast should be just the thing!
Author:
Recipe type: Entree
Serves: 2-4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Boneless Skinless Chicken Breasts
  • 1 Egg, whisked
  • 8-10 Basil Leaves
  • 1 Red Pepper, sliced in 8ths and roasted
  • 2-3 slices Bacon (nitrate/nitrite free)
  • 1 teaspoon Sea Salt
  • 2 tablespoons Cayenne Pepper
  • 2 tablespoons Coconut Oil
  • ½ cup Cashew Flour (or other nut flour)
Instructions
  1. Pre-heat the oven to 350F.
  2. Prepare and roast the peppers in the oven.
  3. Slice the chicken breasts once, the long way, almost all the way through, leaving about a half-inch of remaining meat.
  4. Lightly grease a baking pan with the coconut oil.
  5. Lay the chicken open, butterfly style, and dust each breast with ½ tablespoon cayenne pepper.
  6. Carefully lay the bacon strips across each breast, cutting to size as needed.
  7. Lay the basil leaves on top of the bacon.
  8. Lay the pepper on the basil leaves when the pepper is ready.
  9. Pour the whisked egg into a large dish.
  10. Roll the chicken breasts up into a roll, with all the ingredients on the inside of the roll (see pictures).
  11. Roll the chicken breast through the egg, making sure the breast is thoroughly coated with egg.
  12. Lay the chicken onto the baking pan.
  13. Evenly sprinkle the salt, remaining cayenne pepper, and the cashew flour across the top of the chicken breasts, coating them as much as possible.
  14. Bake for 45 minutes.
  15. Serve and enjoy!

UPC’s Bacon-Stuffed Spicy Chicken Breasts; What you’ll need:

BaconStuffedSpicyChickenBreast_1Ingredients

  • 2 Boneless Skinless Chicken
  • 1 Egg, whisked
  • 8-10 Basil Leaves
  • 1 Red Pepper, sliced in 8ths and roasted
  • 2-3 slices Bacon (nitrate/nitrite free)
  • 1 teaspoon Sea Salt
  • 2 tablespoons Cayenne Pepper
  • 2 tablespoons Coconut Oil
  • 1/2 cup Cashew Flour (or other nut flour)

1. Pre-heat the oven to 350F.

2. Prepare and roast the peppers in the oven.BaconStuffedSpicyChickenBreast_2RoastPeppers

3. Slice the chicken breasts once, the long way, almost all the way through, leaving about a half-inch of remaining meat.

4. Lightly grease a baking pan with the coconut oil.

5. Lay the chicken open, butterfly style, and dust each breast with 1/2 tablespoon cayenne pepper.

6. Carefully lay the bacon strips across each breast, cutting to size as needed.

7. Lay the basil leaves on top of the bacon.

8. Lay the pepper on the basil leaves when the pepper is ready.

9. Pour the whisked egg into a large dish.

10. Roll the chicken breasts up into a roll, with all the ingredients on the inside of the roll.

BaconStuffedSpicyChickenBreast_3ButterflyCut-4RolledChicken

11. Roll the chicken breast through the egg, making sure the breast is thoroughly coated with egg.

12. Lay the chicken onto the baking pan.

13. Evenly sprinkle the salt, remaining cayenne pepper, and the cashew flour across the top of the chicken breasts, coating them as much as possible.
Bake for 45 minutes.

BaconStuffedSpicyChickenBreast_3ButterflyCut-4InOven

14. Serve and enjoy!

BaconStuffedSpicyChickenBreast_4ChickenBreast-Take1


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