I think the official sandwich of summer HAS to be a BLT, right?! We'll I'm all about making things as healthy as they can be while still enjoying the full flavor! These bun-less BLT Stuffed Chicken Breasts are just the ticket to that bacon, lettuce, tomato craving!
Instead of using regular sandwich bread, we will butterfly the chicken breast and stuff it with those BLT flavors you know and love! I actually prepared this for my 30 Minute Monday segment on my Instagram.
Click on over to watch me make these BLT Stuffed Chicken Breasts!
How To Make a Healthy BLT
So my first tip to making this healthy BLT is to use turkey bacon! My husband now swears he likes it more than original and I prefer it too!
Next, we are swapping out that mayo for something a little lighter: greek yogurt. It's got a tang to it and I'm stirring in a little cheddar cheese to give it more richness. You won't miss the mayo!
Last tip for making these BLT Stuffed Chicken Breasts is to use spinach instead of lettuce. I KNOW. This technically isn't a BLT. But have you ever heated up iceberg lettuce? Not the best texture. Spinach wilts nicely and gives great color.
How to Butterfly a Chicken Breast
So to get all of our goodies stuffed into the actual chicken breast, we need to create a "pocket"
- Grab a sharp knife and slowly make a cut into the side of the chicken breast, lengthwise.
- Do not cut all the way through, leave enough so you can "butterfly" the chicken breast open
- Place ingredients inside the chicken breast on one "wing"
- Close the other "wing" over it and secure with toothpicks, twine, or just leave it!
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups chopped spinach
- 5 slices of cooked turkey bacon (or regular bacon!)
- 3 tablespoons shredded white cheddar cheese
- 1/2 cup chopped cherry tomatoes
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup greek yogurt
Instructions
- Pre heat oven to 350 as well as a skillet over medium high heat.
- Mix greek yogurt, chopped spinach, shredded cheddar, tomatoes, bacon, salt and pepper in a mixing bowl.
- Butterfly chicken breasts and fill the middle with the BLT filling.
- Fold over the chicken breast and cook in the skillet for 5 minutes on each side.
- Place skillet in the oven for 10 minutes to finish cooking.
BLT Stuffed Chicken Breasts
Equipment
- Cast iron skillet
- sharp knife
- mixing bowl
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups chopped spinach
- 5 slices of cooked turkey bacon or regular bacon!
- 3 tablespoons shredded white cheddar cheese
- 1/2 cup chopped cherry tomatoes
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup greek yogurt
Instructions
- Pre heat oven to 350 as well as a skillet over medium high heat.
- Mix greek yogurt, chopped spinach, shredded cheddar, tomatoes, bacon, salt and pepper in a mixing bowl.
- Butterfly chicken breasts and fill the middle with the BLT filling.
- Fold over the chicken breast and cook in the skillet for 5 minutes on each side.
- Place skillet in the oven for 10 minutes to finish cooking.
Notes
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