5 oz Frozen Spinach, thawed, strained
8 Bacon Slices
1 tbsp Butter
4 Chicken Breasts, boneless, skinless, butterflied
2 Garlic Clove, Minced
1 cup Italian Cheese Blend, shredded
8 oz Mushrooms, sliced thin
1 tbsp Olive Oil
1 tbsp PIT BOSS HICKORY BACON RUB
1 Yellow Onion, chopped
These keto-friendly, Bacon Wrapped Stuffed Chicken Breasts are literally oozing with flavor. Made start-to-finish on the Pit Boss Platinum Series KC Combo Grill, the mouthwatering garlic, mushroom and spinach filling is cooked up on the griddle side and then stuffed inside the chicken with tons of gooey cheese. The whole thing is wrapped in bacon and grilled on the pellet grill side until crisp, tender and delicious. Perfect for switching up your usual chicken breast routine or feeding a hungry crowd of sports fans.
The savory bacon like aromas of Hickory Hardwood will be the perfect complement to this recipe.
Note: This recipe uses Pit Boss Hickory Bacon Rub seasoning.
If you don’t have a KC Combo or griddle, you can easily sauté the stuffing ingredients in a cast iron skillet on the grill or in a sauté pan on your stove top.