Tender, juicy chicken breast with just enough Tex-Mex kick is wrapped around layers of fire-roasted poblano pepper and a cream cheese mixture, then it is wrapped with bacon and baked. The result is a fiesta of flavor that no one will believe is low carb.
Course Low Carb Main, Main
Cuisine Mexican
Keyword chicken
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 311kcal
Author Katherine Peters
Ingredients
3chicken breastsBoneless - butterflied and cut to make 6
2poblano pepper
6tablespoonscream cheese
3tablespoonscheddar cheesefinely grated
6slicesbacon
Rub
1tablespoonpaprikasmoked
1teaspooncumin
1/2teaspoonchipotle powder
1/2teaspoonKosher salt
1/4teaspoongarlic
of stevia if desiredPinch
Instructions
Pound the chicken breasts between 2 pieces of parchment until they are thin but not torn up.
Set aside.
Blacken the poblano pepper over an open flame until the skin blisters and peels.
Place inside a plastic bag and seal. Allow to cool.
Rub the blistered skin off.
Slice in 6 slices.
Set aside.
Mix the cream cheese and cheddar.
Set aside.
Lay one of the chicken breasts out on parchment paper.
Lay a slice of poblano on the top.
Spoon a little of the cream cheese mixture on top.
Roll up carefully.
Rub with a little of the spice mixture.
Wrap the bacon around the rolled chicken breast. It should stick but if it doesn't secure it with a toothpick.
Repeat with the rest of the ingredients.
Bake at 350F for about 20 minutes, or until chicken registers 160F on a meat thermometer.
Let stand 5 minutes.
Remove toothpicks if you've used them.
Serve with a little cilantro finishing oil if desired.