🥓🐔 Carnivore Bacon-Wrapped Stuffed Chicken Breast
Zero-Carb • Keto • Carnivore
Serves 2
Ingredients
Chicken
2 large boneless, skinless chicken breasts
Salt (to taste)
Stuffing (choose your combo)
4 oz cream cheese (optional; skip for strict carnivore)
4 slices cheddar, mozzarella, or Swiss
Optional carnivore add-ins:
Crispy bacon crumbles
Pork rinds (crushed, small amount)
Wrap
6–8 slices thin-cut bacon
🔪 Prep
1. Butterfly the Chicken
Slice each breast horizontally (don’t cut all the way through).
Open like a book.
Lightly pound to even thickness.
2. Stuff
Season inside lightly with salt.
Add cheese (and cream cheese if using).
Keep filling away from the edges.
3. Close & Secure
Fold chicken closed.
If needed, secure with toothpicks (remove later).
4. Wrap with Bacon
Wrap bacon tightly around chicken, overlapping slightly.
Place seam-side down.
🔥 Cooking Instructions
Oven Method (Best Overall)
Preheat oven to 400°F / 205°C.
Place chicken on a rack over a foil-lined pan.
Bake 25–30 minutes until internal temp hits 160°F / 71°C.
Broil 2–4 minutes to crisp bacon.
Rest 5 minutes before slicing.
Air Fryer Method (Extra Crispy)
Preheat air fryer to 380°F / 193°C.
Cook 18–22 minutes, flipping once.
Internal temp: 160°F, rest to 165°F.
🍽 Serve Hot
Slice thick so the cheese stays inside.
🤔 Q & A (No-Fail Carnivore Chicken)
Q: Why pound the chicken?
A: Even thickness = juicy chicken + melted filling.
Q: My cheese leaked out—what happened?
A:
Overstuffed
Filling too close to edges
Chicken not sealed tightly
Less filling, tighter wrap.
Q: Thick-cut or thin-cut bacon?
A:
Thin-cut: crisps better
Thick-cut: meatier but needs longer cook
Q: Can I pan-sear first?
A: Yes! Sear bacon-side down 2 minutes, then finish in oven.
Q: Strict carnivore version?
A:
Skip cream cheese
Use sliced cheese only
Salt only seasoning
🔥 Variations
Bacon Explosion
Add bacon crumbles inside + outside
Triple-Cheese
Swiss + cheddar + mozzarella
Butter-Basted Finish
Brush with melted butter after cooking
🧠 Pro Tips
Use a rack so bacon doesn’t sit in grease
Pull chicken at 160°F, not 165°F (carryover heat)
Resting = juicier meat
