BBQ Bacon Stuffed Chicken
(Note: This dish is intentionally sauce-forward—but for a pan sauce, deglaze the skillet with ¼ cup chicken broth + 1 Tbsp BBQ sauce after sautéing onions. Simmer 2 minutes; drizzle over plated chicken.)
Serving Suggestions
Over cauliflower “mac” and cheese or garlic-butter roasted broccoli
With a bold arugula salad (lemon vinaigrette cuts the richness)
Paired with a smoky chipotle aioli for dipping
For non-keto: serve over creamy polenta or wild rice pilaf
Storage & Make-Ahead Tips
Refrigerate cooked rolls up to 3 days. Reheat in 375°F oven 10 minutes (microwaving softens bacon).
Assemble (unbaked) up to 24 hours ahead; cover, refrigerate. Add 2–3 minutes to bake time.
Freeze unbaked rolls (wrap individually) up to 1 month. Bake from frozen—28–30 minutes.
Frequently Asked Questions
Can I use turkey bacon?
Not recommended—it lacks fat, dries out, and won’t crisp or flavor the filling.
No sugar-free BBQ sauce?
Make your own: ¼ cup tomato paste + 2 Tbsp apple cider vinegar + 1 Tbsp molasses (or ½ tsp liquid stevia + ¼ tsp erythritol) + ½ tsp smoked paprika + pinch garlic powder.
How to prevent dry chicken?
Use thin-cut breasts, don’t overbake, and let rest before slicing.
Allergy Information
