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Those Chicken Things


10 spring onions
225 g cream cheese, beaten to softened
8 boneless, skinless chicken breasts
16 to 24 rashers bacon


1. Clean, trim and chop the spring onions, including a generous portion of the green part. Mix the spring onions into the cream cheese and set aside.

2. Butterfly the chicken breasts from the thinner edge in toward the thick­er. (The thicker edge will be the middle of the breast once it is opened up.) Working on one piece at a time, open the breast up and put it

in a heavy freezer bag. Seal the bag and, with a rolling pin, pound the chicken breast to a depth of 5 mm. Repeat with the remaining chicken breasts.

3. Once all 8 breasts have been flattened, place an equal amount of the cream cheese and spring onion mixture on each. Wrap the chicken meat around the cheese mix so that it is completely enclosed.

4. Wrap a strip of bacon around the ball of chicken, stretching it to pro­vide maximum overlap. Then wrap a second piece of bacon around the still-exposed portion of the chicken, again giving it a bit of a stretch. Secure with a few cocktail sticks. (Depending on the size of the chicken breasts, you may need a third piece of bacon. Most of the chicken should be covered by the bacon strips.)

5. Refrigerate for several hours or overnight. They should be well chilled before they go on the barbecue.

6. Cover the barbecue rack with a sheet of foil and spray it with nonstick cooking spray. (The foil helps prevent flare-ups from the bacon fat and also helps the chicken cook evenly.) Preheat the barbecue to High.

7. Place the chicken on the covered rack, reduce the heat to medium and close the lid. Turn about every 5 minutes, until all sides are nicely browned. When the cheese starts to ooze out in a few places, they are done. (Depending on the size of the pieces and the overall temperature of your barbecue, this should take 20 to 30 minutes.) Remove the cocktail sticks and serve.

Yield:- 8 servings, each with 1 gram of carbohydrate, a trace of fibre and 36 grams of protein

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