You'll also find this recipe on page 89 of the Keto & Spice Cookbook.
240-300g (2 average) Chicken Breasts
4 Rashers of Smoked Back Bacon
30g Mature Cheddar / Smoked Cheddar, grated
15ml Olive Oil
A Pinch of Smoked Paprika
1 Pinch of Oregano
Salt & Pepper
Preheat the oven to 190°C.
Butterfly the chicken by cutting through the breast, leaving a little hinge.
Cling film the breast and flatten out each one evenly using a rolling pin or meat tenderiser.
Season what will be the inside of the chicken with salt & pepper.
Lay each chicken breast on rashers of bacon, spread a little of the ketchup on the chicken and then roll the bacon & chicken with the bacon on the outside and the tomato on the inside.
Heat the oil in a frying pan and add each roll. Cook for 2-3 minutes to help seal the rolls and brown the bacon.
Place them in an ovenproof dish, add the remaining ketchup, sprinkle with paprika and oregano and cover with foil to bake for 15-20 minutes.
Remove the foil, sprinkle with cheese and bake for a further 10 minutes or until golden brown.
Nutrition per serving
Calories 354, Carbs (net) 1.7 grams, Protein 42.4 grams, Fat 19.8 grams