Stuffed Chicken Breasts with Spinach, Mushrooms and Goat Cheese, Wrapped in Bacon {Gluten-free, Low-carb}

11 Mar
Stuffed Chicken Breasts with Spinach, Mushrooms and Goat Cheese, Wrapped in Bacon {Gluten-free, Low-carb}
Bacon-wrapped stuffed chicken

Bacon-wrapped stuffed chicken

I don’t know if low-carb, grain-free eating gets much better than this! Beautiful skinless, boneless chicken breasts stuffed with soft chevrie goat cheese, spinach, mushrooms, walnuts and wrapped in bacon… ohmygosh! And to top it off, it’s easy-peasy ๐Ÿ™‚ I enjoy recipes that use ingredients that I typically have on hand, or that can be modified easily.

This was a meal that I shared just with my husband on a weekend night at home while our son was spending time with friends, so we used ingredients we really enjoy like mushroom and spinach. (Yay, kitchen time together!)…I think next time I make this for all of us, I will let my son decide what to put inside his, so that he can enjoy as well. Why does pepperoni, tomato, basil and mozzarella come to mind?! ๐Ÿ˜‰ ย  Good for 2 of us, I also think that it would be great for a primal-ish dinner party, or even cut up in sections as an appetizer.

Normally, I do keep the skin *on* my chicken as a source of healthy fats, but in this case, I was happy to go without in exchange for some bacon-y goodness!! The filling was easy and could be tweaked in many ways to your own personal tastes (and pantry). I took several pictures along the way to show the process, but to be honest, the recipe amounts will just be a guess, as I made it up as I went along (as usual.) In other words, stuff it with whatever you want! The amount of stuffing you need will vary by the size of the chicken breast, so keep that in mind if you need to add a little more. The minced pork rinds are a great substitute for bread crumbs as a binder in stuffing recipes.


Spinach and Mushroom Stuffed Chicken Breasts
Wrapped in Bacon (serves 2-4)

Spinach Filling

Spinach, garlic, mushrooms, onion, and walnuts for the filling

  • 2 boneless, skinless chicken breasts (butterflied open)
  • coconut oil or butter
  • 1/2 C frozen chopped spinach
  • 1/2 small onion, diced (1/4C or so)
  • 3 mushrooms, sliced thinly (used crimini, baby bellas)
  • 1-2 cloves garlic, finely chopped
  • 1/4C pork rinds, finely chopped
  • 1/4C chopped walnuts
  • salt and pepper to taste
  • 3oz soft goat cheese such as chevrie
  • 6-8 slices raw bacon
Spinach Filling

Chicken breasts: butterflied and filled.

Directions: Preheat oven to 400. Prepare filling ingredients: I put the frozen spinach and chopped onion in a microwave-safe bowl, salt lightly, cover with wrap and microwave on high for about 5 minutes and then drain, but you can saute if you choose not to use a microwave (I just like the gentle sweetness of the onions steamed this way, and I can multi-task.) Meanwhile, saute the mushrooms and garlic in butter or coconut oil until done. Add the cooked spinach and onion, heat through, add the walnuts and pork rinds to complete the stuffing.

Wrapping in bacon

Wrapping in bacon

Lay out each butterflied chicken breast, salt and pepper to taste. Use 1/4 of the cheese on each breast, placing it near the center. Top each with 1/2 the stuffing mixture and the remaining cheese (if you have too much stuffing, don’t use it all.). Carefully fold each breast in half, keeping the stuffing in place with your fingers. Carefully wrap each breast in bacon strips, one at a time, spiraling around, making sure to cover all the stuffing. Bake on a cookie sheet (I used a silicone mat on mine) for about 20-25 minutes, (flipped chicken halfway through bake time.) I then broiled the tops for about 3 minutes per side to ensure bacon was cooked completely, but you may find that baking alone is fine.


In the pictures shown, I have a side salad of fresh spinach, tomatoes, swiss cheese topped with a simple vinaigrette of 2Tb warm bacon fat, 2Tb balsamic vinegar and 1Tb orange juice with a touch of tarragon, salt and pepper.

Stuffed chicken wrapped in bacon, and simple spinach salad.


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8 responses to “Stuffed Chicken Breasts with Spinach, Mushrooms and Goat Cheese, Wrapped in Bacon {Gluten-free, Low-carb}

  1. Me

    March 11, 2013 at 1:04 pm

    Super yum

    Sent from my iPhone

  2. johnnysenough hepburn

    March 11, 2013 at 4:49 pm

    Love it! And really like that dressing of orange and tarragon. Very delicious.

    • Gretchen without Grain

      March 12, 2013 at 7:23 am

      Thank you! The meal was much lighter than I would have expected, not fatty or greasy at all. I enjoyed the salad as much as the chicken, will be doing that again on its own ๐Ÿ™‚

  3. Maria Sewing

    March 13, 2013 at 11:15 pm

    Can you recommend a good substitution for the pork rinds? Although I’ve never tried them, they kind of freak me out! Love this recipe, can’t wait to try soon. Thanks. Maria

    • Gretchen without Grain

      March 19, 2013 at 1:29 pm

      Hi Maria~ I think you would be pleasantly surprised at how well the pork rinds work in this recipe, and in others as a substitute for stuffing/bread crumbs, like the spinach balls I just posted. My son is grossed out by pork rinds, but he will eat my recipes that use them because you honestly can’t tell. If you really don’t want to use them, perhaps try some almond flour and a little grated parmesan cheese. I just need a break from nut flours occasionally, and was happy to find this versatile ingredient! If you make them the other way, please let me know how it works for you ๐Ÿ™‚ ~Gretchen

  4. Terry Duncan

    March 18, 2013 at 4:41 pm

    In the oven – I used feta- and pounded my chicken – hope it works—I even made a baby one from left over tenders….sort of …………can’t wait – with Kale, salad, and fried potatoes for the flatlanders…LOL Thanks Gretchen!!!.

    • Gretchen without Grain

      March 19, 2013 at 1:25 pm

      Terry~ You’re welcome! I’m sure that butterflying or pounding the chicken would work equally well… just need it flat and flexible enough to wrap around the fillings. Happy to know that you gave this a whirl! ~Gretchen


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