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Pancetta-Wrapped Chicken Breasts
We LOVE this recipe from The Frugal Keto Cookbook. With just five ingredients and about 10 minutes of prep, you can have a fancy dinner that’s easy enough for a weeknight! Here’s what recipe author Emily Pierce has to say about it:“Chicken breasts are a staple in my house. Family packs tend to go on sale frequently in my area and when they do, I stock up. Some preparations of chicken breasts tend to be repetitive and boring. This recipe for pancetta-wrapped, cheese-filled chicken breasts is not! Each breast is stuffed with herbed Boursin cheese, wrapped in pancetta and coated in crispy pork rind crumbs. It really is an outstanding main dish. The pancetta and ground pork rinds supply the perfect amount of salt and the cheese is a delicious, melty and flavorful surprise.”[Reprinted with permission from The Frugal Keto Cookbook by Emily Pierce, Page Street Publishing Co. 2020. Photo credit: Lisa Monahan.]Click HERE to read book review.
Servings: 4 One Serving: 1 chicken breast
Ingredients
- 4 (6 to 8-oz) chicken breasts
- 1 wheel Boursin cheese
- 2 eggs
- 12 slices pancetta
- 2 cups ground pork rinds
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper.
- Slice each chicken breast in half being careful not to cut all the way through. We want to leave one side attached so we have a pouch. Fill each chicken breast with one-quarter of a wheel of Boursin cheese.
- Crack the eggs into a bowl and whisk them. Drag the pancetta through the egg and wrap it around the chicken breast. Each breast usually takes 2 to 3 slices of pancetta to cover completely. Make Sure you have covered the cut end of the chicken with pancetta.
- Roll the wrapped chicken breast in the pork rinds and place it on the baking sheet. Bake for 45 minutes. Allow the chicken to cool for 10 minutes before slicing.
Nutritional Information - Macros
- 705 Calories
- 46 g Fat
- 58 g Protein
- .5 g Total Carbs
- 0 g Fiber
- .5 g Net Carbs
Tips
- For a thicker crust, coat the chicken once with pork rind breadcrumbs and place it in the refrigerator for 30 minutes. Roll the chicken breasts in egg and then pork rinds again before baking.