Makes 5 – 6 stuffed chicken breasts.


  • 5 – 6 chicken breasts, no skin or bone
  • 2 packs of streaky bacon
  • 1 block of cream cheese
  • Parsley chopped finely
  • Juice of 1 lemon


  • Pre-heat the oven to 180’C.
  • Cut pockets in the chicken breasts.
  • Combine the cream cheese, parsley and lemon juice in a bowl. Add salt and pepper to taste.
  • Spoon the cream cheese mixture into the pockets in the breasts.
  • Wrap each breast in as much bacon as will cover it (normally 2 or 3 pieces).
  • Place in the baking tray and bake 20 – 25 minutes or until cooked through.
  • Serve with Butternut summer salad

Low carb adjustment

Make sure to use the full fat cream cheese.

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