Bacon-Wrapped Pesto Stuffed Chicken

By Mike Hubbartt, © Copyright 2010, All Rights Reserved.

I love  chicken, and we typically buy chicken breasts from CostCo or a local Super Target, but just baking or grilling chicken gets old so I’ve been trying different ways of preparing chicken and really like this recipe. You can either use whole chicken breasts or chicken tenderloins (strips of white meat), depending on how many calories you want with the meal. Both recipes are on this same page – the whole breast ingredients and recipe is at the top, and the tenderloins recipe is at the bottom.

INGREDIENTS for Whole Chicken Breasts (Serves 4)

  • 4 boneless, skinless chicken breast (approx 9 – 10 oz each – 880 cal)
  • 8 slices bacon (360 cal)
  • 4 tbsp basil pesto (230 cal)
  • 4 tbsp diced onions (15 cal)

Total calories: 880 + 360 + 230 + 15 = 1485 cal/4 servings = 371 calories/serving;

DIRECTIONS

  1. Preheat the oven at 400 degrees.
  2. Spray a oven safe pan with no stick vegetable spray.
  3. Either butterfly cut them or use a meat tenderizer to pound it until it is about 3/8″ thick.
  4. Add 1 tbsp basil pesto and 1 tbsp onions to the center of each breast.
  5. Fold the chicken over. You can use a light dab of EggBeaters or water along the edges to help seal the meat.
  6. Wrap the chicken with two pieces of bacon.
  7. Place in the oven safe and bake for 10 minutes.
  8. Turn the chicken over and cook another 10 minutes.
  9. Cut the meat to verify it is done – the juices that flow out should be clear, and the meat should not be pink or red.

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INGREDIENTS for Chicken Tenderloins (Serves 4)

  • 8 chicken tenderloins (approx 16 ox – 360 cal)
  • 4 slices bacon (180 cal)
  • 2 tbsp basil pesto(115 cal)
  • 1 tbsp diced onions

Total calories: 360 + 180 + 15 + 4 = 659 cal/4 servings = 165 calories/serving.

DIRECTIONS

  1. Preheat the oven at 400 degrees.
  2. Spray a oven safe pan with no stick vegetable spray.
  3. Add 1/2 tbsp basil pesto to one side of a tenderloin, then 1/4 of the onions on top of the pesto, then put another tenderloin on top of the first tenderloin.
  4. Wrap both tenderloins with 1 piece of bacon.
  5. Place in an oven safe pan and bake for 10 minutes.
  6. Turn the chicken over and cook another 4 – 8 minutes. Check by periodically cutting the meat to verify it is done – the juices that flow out should be clear, and the meat should not be pink or red.

You can have 2 of these with a meal, as it would only be 330 calories.

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