Oct 23, 2009

Stuffed Chicken Fillets


One of the things I found most difficult in my years as a low carber was having to come up with dishes that were great for low as well as high carbers. Food that’s not only flavorful and looks good (yup, that really matters to me) but is low carb and (relatively) low fat is not always the easiest thing to prepare.

Here’s one of the recipes I used to make a lot: chicken fillet stuffed with bacon, roasted red pepper strips, hard boiled eggs and olives. It might seem like a bizarre combination to you now, but trust me when I say the flavors and structures together are nothing short of fantastic.

‘Nuff said. Let me show you.



3 chicken fillets (I cook for three)
3 oz bacon
1 roasted red pepper
3 hard-boiled eggs
handful black olives
1 1/2 tsp seasoned salt
1/2 a tsp (garlic) pepper
1/2 a tsp dried oregano
flat-leaf parsley
2 tbsp butter



First I cook the bacon. Not until crispy, just until slightly brown.


Mix the spices. I opted for a commercial chicken spice blend, but any type of seasoned salt will work.


I roasted a bell pepper earlier today and cut it in thin strips.


I also thinly sliced a handful—roughly 10 of them—black olives. Use green olives if you prefer those. I’m so easy going.


Cut up the hardboiled eggs. I used 1 for each chicken fillet, but did eat a few pieces while chopping them. My bad!


Give a handful of flat-leaf parsley a rough chop. Where would I be without this stuff?


Use a really sharp knife and cut the chicken fillets lengthways to form a pocket. Be careful not to cut it all the way.


Put the bacon in there, top with a few roasted pepper strips, the egg pieces and olive slices.


Sprinkle the flat-leaf parsley over the stuffing, secure them with two toothpicks and season them on the outside.


Preheat your oven to 400F (200C).


Heat the butter and cook the chicken fillets over medium heat, until brown on both sides. They don’t have to be cooked completely, though, the oven will do the rest.


Line a baking tray (or oven tray) with baking paper, place the chicken fillets on top and give them 15 minutes at 400F (200C). Of course the cooking time depends on the thickness of your chicken.


Serve with a spicy avocado salsa, a green salad and for the high carbers  a rosemary & garlic focaccia or peanut flavored potatoes.


Kay’s Recipe Card

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    1. 1


      amazing! i will be trying this at home tonight.. will try to make some pictures of it! All the work you put in this website and in your cooking: AMAZING!!!
      you should get a tvshow! really :)

      can’t wait for what is still to come!


      Ardy on Oct 23, 2009 @ 11:42 am Reply
    2. 2

      YUMMY! You lost me with the Olives but otherwise it looks delicious! I just might have to try this… and soon! :)

      Cathy Luke on Oct 23, 2009 @ 2:21 pm Reply
    3. 3

      This looks just delicious! South Beach doesn’t allow bacon or butter, but this would be easy to adapt with Canadian bacon and olive oil. Bookmarked!

      Kalyn on Oct 23, 2009 @ 4:00 pm Reply
    4. 4

      Kay, what kind of bacon is that? Is it pancetta, or is it smoked like American bacon but shaped round? I have a freezer full of boneless chicken breasts from my local rancher, so welcome another option like this!

      Cooking with Michele on Oct 23, 2009 @ 8:08 pm Reply
    5. 5

      @Cooking with Michele:

      This is what we call Dutch breakfast bacon. It’s a little saltier than regular bacon.

      Kay on Oct 23, 2009 @ 8:50 pm Reply
    6. 6

      I’m glad that you mentioned that the stuffing ensemble is a bit unusual, because I was thinking that just as you wrote it:)

      Eggcellent recipe. So the boiled egg doesn’t get overcooked? I would have thought it would get rubbery.

      Chris on Oct 24, 2009 @ 6:43 pm Reply
    7. 7

      Surprisingly, this looks really, really good!
      My husband is a low-carbie though not hardcore about it.
      He would probably love this.

      Thanks Kay!

      farmkat on Oct 24, 2009 @ 11:10 pm Reply
    8. 8

      Hi – I don’t comment on many sites but had to on yours. It’s very well-done! I really like how you write – very to the point, unlike a lot of other sites. Thanks for having this site. I’ll bookmark it and visit regularly. Keep up the fine work!

      KA Chef on Oct 25, 2009 @ 4:24 am Reply
    9. 9

      I just wanted to say I really like your site, the design of it and especially the printable recipe cards! Love it! I’m excited to try these stuffed chicken breasts.

      Deb on Oct 26, 2009 @ 1:44 am Reply
    10. 10

      Het was weer eens heerlijk en een doorslaand succes voor mijn man en stiefzoon. Ik was alleen weer eens eigenwijs en dacht dat 15 minuten te kort zou zijn. Ik had 20 minuten gedaan en daardoor waren ze een beetje aan de droge kant.

      Ellen on Nov 2, 2009 @ 6:04 am Reply
    11. 11

      SO i was going to make this today or attempt to, but being the awesome bachelor that i am I got strips instead of breasts, but not to fret i followed the same directions with seasoning and just melted some pepper jack cheese on it in the oven. Turned out just fine. I suppose i will attempt the real thing when i manage to buy actual chicken breasts.

      Adam (new Cook) on Jan 24, 2010 @ 12:55 am Reply
    12. 12

      This looks amazing – I’m planning to make it for my boyfriend this weekend, with an anti-pasto for starter. Thank you :)

      Kayleigh on Feb 9, 2010 @ 7:31 pm Reply

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