* Chicken: 2 fillets (about 150 grams)
* Mushrooms: 3-4, finely chopped
* Onion: 1/2, finely chopped
* Shredded Mozzarella: 30 grams
* Spring Onion: 1 stick, finely chopped (optional)
* Salt, pepper, Dry herbs and Chilly flakes: to season
* Bacon: 4 (It is optional, I will mention how to make it if you’re not using Bacon)
* Butter: 1 tsp


  • * For the filling, heat butter in a pan. Add the chopped mushrooms and onions. Season them with salt, pepper, dry herbs and chilly flakes. Cook till soft. Once done, keep aside to cool.
  • * Take the breast fillet. At the thicker end of the fillet cut a small hole with a sharp knife. Slowly push the knife inside to create a pocket, as deep as you can but ensuring not to poke a hole at the other end or the sides.
  • * Now once the pockets are created, season the outer side of the fillet with salt and pepper.  
  • *Once the mushroom has cooled down, add mozzarella and mix well. Stuff this filling very carefully in each fillet pocket (don’t over stuff).
  • * You will need 2 bacons on each fillet to wrap. Wrap the bacon all over the fillet, sealing the opening of the pocket too. If needed you can use a toothpick to seal as well. If you are not using bacon, just use 2 toothpicks to seal the opening of the pocket so that the filling doesn’t come out while baking.
  • * Pre-heat oven to 180 C. Bake these fillets for 1 hour or maybe 10 mins more,· depending on the size of the fillets. Once done, take out one fillet and cut it into half to check if the chicken is cooked through in the middle. If yes, then enjoy them. If not, you can bake a few more mins or sauté in the pan for 5-10 mins until done.

Macros of the entire quantity (with bacon):
* Fat: 27.7 g
* Protein: 53.7 g
* Carbs: 2 g

Macros without bacon:
* Fat: 13.7 g
* Protein: 40.7 g
* Carbs: 2 g


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