Keto Bacon Wrapped Chicken Parcels

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These delightful parcels of tender and moist chicken, filled with herby cheese and wrapped in crispy bacon, these simple chicken parcels is what you need in your life.

The hardest part is waiting for the filling to chill, but trust me, this is crucial to stopping the cheese simply oozing out and being wasted.

You could have these prepped up I the morning and pop them together and in the oven in a flash. I like mine with a serve of steamed greens. You can serve these chicken parcels with any of our low-carb and keto side dishes such as these Easy Veggie Ranch Salad, Quick Gremolata Cauli-Rice, Skillet Almond Green Beans, Creamed Spinach, or Garlic & Lemon Roasted Broccoli. Enjoy!

0 hours, 50 minutes

Hands-on 10 minutes Overall 1 hour

Nutritional values (per serving)

Ingredients (makes 4 servings)

• 4 medium chicken breasts (800 kg/ 1.76 lb)
• cream cheese (200 g/ 7.1 oz)
• ¹/₂ cup grated Parmesan cheese or hard cheese of choice (45 g/ 1.6 oz)
• 2 tbsp chopped parsley or herbs of choice
• sea salt and pepper, to taste
• 8 thin-cut slices of bacon or 4 regular slices halved widthwise (120 g/ 4.2 oz)

Instructions

1. Start by preparing the cheese stuffing.
   
   
2. Place the cream cheese, parmesan and parsley together in a bowl and beat well to combine. Divide into four and, using cling wrap, roll into logs the length of your chicken. Place in the freezer until frozen, approx. half an hour.
   
   
3. Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Line a baking tray. Place the chicken on the tray and cut a pocket into the top of each one. Don’t cut all of the way through, just pocket for your cheese. Place the frozen cream cheese mixture into each one.
   
   
4. Wrap each breast in two slices of thin bacon, securing with a toothpick if necessary. Bake for 30 minutes.
   
   
5. Broil for an additional 2 minutes if the bacon needs crisping up. Store, wrapped in cling wrap, in the fridge for up to 4 days.
   

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