Ingredients

Ingredients scaled to: 4 serving

5 strip Bacon (cooked and crumbled) (60 grams)

4 small breast, bone removed Chicken breast (696 grams)

8 oz Cream cheese (softened) (227 grams)

3/4 cup, shredded Cheddar cheese (shredded) (84.8 grams)

1/2 cup Parmesan cheese (grated) (50 grams)

4 tbsp Butter (melted) (56.8 grams)

1/4 onion Onions (diced) (82.8 grams)

1/2 cup Mayonnaise (110 grams)

1/4 cup, sliced Jalapenos (sliced) (26 grams)

4 oz Rudolph's Pork Rinds (crushed) (112 grams)

 

 

Directions

Directions are based on the original recipe of 4 serving

1. Preheat oven to 425. Place a small skillet over medium high heat and cook bacon until crispy. Leave bacon drippings in pan. Add onion and jalapeños and saute until onions are translucent. Remove from heat.

2. In a medium sized bowl mix together mayo and cream cheese. Make sure cream cheese is room temperature so it mixes easily. Add in onion and jalapeños, cheddar cheese, crumbled bacon and mix until all well combined.

3. Butterfly chicken breasts. Using a roller, roll out chicken to thin out the meat. Try to make sure its even in thickness all over. Fill chicken breasts with jalapeño mixture and close seams with toothpicks. I thread these through the meat like a needle.

4. Crush pork rinds in bag with a mug. Make sure to crush up all large pieces so it resembles bread crumbs. Pour onto a large dinner plate. Melt butter in microwave. Mix parmesan into bread crumbs and pour butter over mixture. Mix well so that its every coated with butter. Cover chicken breasts with bread crumb mixture on both sides. Press with fingers to get it to stick.

5. Place chicken in a glass pyrex casserole dish and cover with tin foil. Bake for 30-40 minutes. Top with additional jalapeños and parmesan cheese. Makes 4 servings. 1 chicken breast is 1 serving.

 

Per serving: 4606 Calories • 26g Carbs (1.4g Fiber) • 377g Fat • 274.8g Protein