BBQ Bacon Stuffed Chicken
Ingredients
Serves 6
14 slices thick-cut bacon (not peppered or maple—plain smoky works best)
6 thin-cut boneless, skinless chicken breasts (~5 oz each; or butterfly and pound 3 regular breasts to ¼-inch thickness)
1 small yellow onion, thinly sliced
½ cup sugar-free BBQ sauce (look for <2g net carbs/serving—Primal Kitchen, G Hughes, or Stubb’s “Light” work well)
1 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
Step-by-Step Instructions
1. Crisp the Inner Bacon
In a large skillet over medium heat, cook 8 slices bacon until deeply golden and crisp (6–8 min). Transfer to a paper-towel-lined plate. Drain all but 1 Tbsp fat from the skillet—reserve the rendered fat for onions.
2. Sauté the Aromatics
Return skillet to medium heat. Add olive oil (if needed) and sliced onions. Sauté 5–6 minutes—until softened and lightly caramelized (not browned). Scrape up any bacon fond for extra flavor.
3. Build the Filling
Crumble cooled bacon into a bowl. Add onions and ¼ cup BBQ sauce. Mix well. Season lightly with salt and pepper (bacon is salty—taste first).
4. Prep the Chicken
Pat chicken very dry. Season both sides with salt and pepper.
Place 1 heaping Tbsp filling in the center of each breast. Roll tightly—like a cigar—sealing the ends inward.
5. Wrap & Glaze
Wrap each roll snugly with 1 slice of raw bacon, seam-side down. Secure with a toothpick if needed.
Arrange, seam-side down, on a parchment-lined rimmed baking sheet.
Brush generously with remaining ¼ cup BBQ sauce.
6. Bake to Perfection
Bake at 400°F (200°C) for 20–22 minutes—until chicken reaches 165°F internally and bacon is crisp and caramelized. Rotate sheet halfway for even browning.
Rest 5 minutes before serving (juices redistribute).
Tips for Perfect Gravy
