Three Cheese Stuffed Chicken Breasts (Low FODMAP)

20 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-5

This sheet pan chicken recipe is easy to make just for two or for a whole table full of people. Cutting into the chicken breast reveals the delicious filling with a combination of cheeses that is wonderful with the bacon. I served this chicken with Brussels sprouts roasted on the same pan with the chicken, but you can use potatoes if you prefer. You can stuff and wrap the chicken breasts ahead of time and cook them when you’re ready, so this can be a great make-ahead meal if you’re pressed for time.

Ingredients

4 boneless skinless chicken breasts

2 ounces lactose-free cream cheese, at room temperature

1/4 cup shredded cheddar cheese

1/4 cup shredded Havarti, Mozerella, or fontina cheese

1 teaspoon finely chopped parsley

1/4 teaspoon Smoke N Sanity Essence of Garlic Salt

1/4 teaspoon black pepper or to taste

8 slices bacon

1 pound small new potatoes, cut in half or quarters if they are large (or substitute Brussels sprouts for a lower carb version)

2 tablespoons olive oil

Chopped parsley (optional) for serving

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.

(2) Prepare: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Grate the cheeses. Chop the parsley.

(3) Make the filling: In a small bowl, combine the cream cheese with the other two cheeses, parsley, garlic salt, and pepper.

(4) Stuff the chicken breasts: Using a small sharp knife, cut a deep pocket in each chicken breast by slicing into the breast down the thicker long side of the meat. Spoon 1/4 of the cheese mixture into the pocket of each chicken breast. You may need to press it in a bit to get it to stay.

(5) Wrap the chicken breasts: If you didn’t salt the chicken ahead of time, sprinkle the surface lightly with salt, then wrap two bacon slices around each chicken breast. Lay them on the pan using the weight of the chicken to hold the ends of the bacon slices in place.

Make-ahead note: At this point, you may put the wrapped chicken breasts in the refrigerator for up to a few hours until you’re ready to cook them.

(6) Add the vegetables: Add the chopped potatoes or Brussels sprouts to one side of the pan. Drizzle with olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. (If using Brussels sprouts, add 2 tablespoons each of raisins and cranberries if you like.)

(5) Cook the chicken: Put the pan in the preheated oven and bake for about 40 minutes. You may want to toss the vegetables 1/2 way through cooking.

(6) Finish: Turn the oven to broil and, watching carefully, broil the chicken for about 3 minutes until the bacon is browned and crispy on top.

(5) Plate and serve: Serve warm with chopped parsley.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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