Bacon-Wrapped Stuffed Chicken
Roasted Carrots and Asparagus
Ingredients
- 1 (14-oz) can artichoke hearts, drained and chopped
- 1 (7-oz) jar oil-packed sun-dried tomatoes, drained and chopped
- ½ cup chopped kalamata olives
- 2 cloves garlic, minced
- 1 tsp pepper
- 6 boneless, skinless chicken breasts
- 24 slices nitrite-free bacon (see Note)
Instructions
- Preheat oven to 400°F. Stir together artichoke hearts, tomatoes, olives, garlic, and pepper in a large bowl.
- Place chicken between 2 sheets of plastic wrap, and pound to ¼-inch thickness.
- Spoon 2 to 3 Tbsp artichoke mixture down center of each chicken breast; fold chicken over to enclose filling. Wrap each breast with 4 slices bacon; place, seam sides down, in a baking dish.
- Bake 30 to 40 minutes or until bacon is crisp and chicken is done.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots
- 1 lb asparagus, trimmed
- 2 Tbsp coconut oil, melted (or use avocado oil)
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Combine carrots and asparagus on a rimmed baking sheet; toss with oil, salt, and pepper.
- Bake 15 to 20 minutes or until carrots are tender.
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