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Bacon Wrapped Asparagus Stuffed Chicken Breast

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Protein: Poultry
Cut: Chicken Breast
Diet: Gluten Free, Keto
Course: Main Course
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people

Ingredients

  • 4 ea ButcherBox Boneless Skinless Chicken Breast
  • 8 slices ButcherBox Bacon
  • 1 Tbsp ghee
  • 1 small onion small dice
  • 2 cloves garlic minced
  • ½ c asparagus ¹⁄8” slices
  • 1 Tbsp basil chiffonade
  • 2 Tbsp white wine
  • ½ c goat cheese
  • ½ c ricotta cheese
  • 2 tsp kosher salt
  • 1 tsp ground black pepper

Instructions

  • Preheat oven to 375°F.
  • Mix goat cheese and ricotta together in a bowl, and set aside.
  • Preheat sauté pan, and melt ghee. Once ghee is hot, add onions and garlic, sauté for 3 minutes. Add asparagus and sauté for 2 minutes. Deglaze pan with white wine, stirring constantly for 1 minute, then add basil and sauté for 1 minutes. Remove from heat, and let cool for 5 minutes. Mix with cheese mixture.
  • Slice chicken breast lengthwise on the side, inserting the knife about ¾ of the way to create a pocket.
  • Lightly season chicken breasts with salt and pepper. Evenly divide cheese/asparagus mixture and stuff into the pocket.
  • Wrap chicken breast with 1-2 slices of bacon. Place on baking sheet and bake for 30 minutes, or until meat thermometer inserted into thickest part reads 165°F.
  • Let the chicken rest for 5 minutes before serving. Serve with roasted marble potatoes and enjoy!
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