If you are tired of the same old grilled chicken that you have been eating all summer I have just the thing for you, Garlic bacon and herb stuffed chicken ! Not only is this dish simple to make it looks good and is very tasty. Whole foods had a sale on chicken fillets last weekend so I decided to make this dish for Sunday dinner. I consider it to be a healthier version of chicken Cordon bleu with less cheese and no coating.
Preheat oven to 350 degrees. Mince parsley, garlic, rosemary, thyme, onion in a food processor and place in a small bowl. Instead of buying the herbs separately you can buy the poultry mix sold in most grocery stores.
Mince the cooked turkey bacon in the food processor and add to the herb mixture.
Sprinkle a little salt and pepper then spread 1 tablespoon of the cream cheese on each fillet.
Top the fillets with the herb mixture.
Roll each fillet and use the toothpicks to prevent them from opening up and drizzle some olive oil. Cook for 15 to 20 minutes and voila!
2 large chicken breast fillets
2 strips cooked turkey bacon
1/4 red onion minced
3 cloves garlic minced
2 handfuls fresh parsley minced
2 sprigs fresh rosemary minced
2 tablespoons whipped low fat cream cheese
salt and pepper
6 toothpicks soaked in water
- Preheat oven to 350 degrees F.
- Mince the parsley, garlic, rosemary, thyme and onion in a food processor and place in a small bowl. Mince the cooked turkey bacon in the food processor and add to the herb mixture.
- Sprinkle a little salt and pepper then spread 1 tablespoon of the cream cheese on each fillet.
- Top each fillet with half of the herb mixture then roll the chicken. Seal the edges with the soaked toothpick to prevent them from opening.
- Cook for 15 to 20 minutes until chicken is golden brown. Make sure not to overcook as chicken breast gets really dry.