This delightful dish, which uses sofrito, a Puerto Rican/Spanish condiment, goes together in about 30 minutes start to finish if your sofrito mixture is already made up. My kind of dinner. Just sear the chicken, the bacon, layer it all and pop in the oven for 15-20 minutes. Very easy; very tasty! This dish is not suitable for Paleo due to the cheese. This is acceptable for all phases of Atkins and Keto diets.
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2 5-oz. boneless, skinless chicken breasts
1 tsp. olive oil
1 tsp. butter
2 slices bacon, chopped (I used thick slices)
2 oz. Monterrey Jack Cheese, grated
2 T. sofrito: https://buttoni.wordpress.com/2013/05/21/sofrito/
DIRECTIONS: Preheat oven to 350º. Slice breasts laterally not quite cutting in two. Lay them out flat and pound a bit with a meat cleaver or rolling pin so they are thinner, to speed up cooking. Heat olive oil and butter in a skillet over high heat. Sear meat on both sides. When nearly done, push chicken to the side of the skillet and add chopped bacon. Let it brown, stirring as it cooks. When both are fully done, turn off heat. Carefully place evenly 1 oz. cheese on each breast. Top each evenly with half the bacon. Finally, evenly dot 1 T. prepared sofrito on top of each serving. Pop skillet into preheated oven for about 20 minutes or until cheese is melted. Serve with a nice guacamole salad or sides of your choice.
NUTRITIONAL INFO: Makes 2 servings, each contains:
23.5 g fat
1.15 g carbs, .25 g fiber, .9 g NET CARBS
36 g protein
770 mg sodium
298 mg potassium
6% RDA Vitamin A, 38% B6, 19% B12, 7% copper, 15% iron, 9% magnesium, 95% niacin, 38% phosphorous, 13% riboflavin, 56% selenium, 10% thiamin, 17% zinc