Bacon-wrapped chicken breast with cauliflower purée

Bacon-wrapped chicken breast with cauliflower purée

Chicken breast, dressed for success! The bacon wrap adds flavor and luxury—pair it with our cauli purée and accessorize with butter-fried spinach and roasted garlic. Put it all together, and it's quite a look! 100% flavor... 100% keto!

Bacon-wrapped chicken breast with cauliflower purée

Chicken breast, dressed for success! The bacon wrap adds flavor and luxury—pair it with our cauli purée and accessorize with butter-fried spinach and roasted garlic. Put it all together, and it's quite a look! 100% flavor... 100% keto!
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g chicken breastchicken breasts
  • 10 oz. 275 g bacon
  • 2 tbsp 2 tbsp butter or olive oil
  • salt and pepper
  • 1 lb 450 g fresh spinach
Cauliflower purée
  • 4 4 garlic clovegarlic cloves
  • 2 oz. 50 g butter
  • ¾ lb 325 g cauliflower
  • 13 cup 75 ml heavy whipping cream
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Press the garlic cloves hard with the handle of a knife so they get slightly mashed. Peel off the skin. Butter-fry over medium heat until golden. Watch out—it can go from golden to burned in a flash, and burned garlic is bitter. Remove from heat and leave the garlic in the pan while you do the rest.
  2. Rinse and trim the cauliflower and divide into smaller florets. Cook in lightly salted water until tender. Remove the florets with a strainer ladle and reserve some of the water.
  3. Put the cauliflower in a blender or food processor together with the garlic cloves and the pan juices. The pan juices add additional flavor!
  4. Add the cream and purée until smooth. If needed you can add some of the reserved cooking water to the purée to make it thinner. Start with a few tablespoons of cooking water and add more if needed, until you reach the desired consistency. Season with salt and pepper to taste.
  5. Wrap one or two slices of bacon around each chicken breast. Fry in oil or butter until the bacon turns a nice color. Keep frying in the pan over low heat or place in a hot oven (400°F/200°C) for 15 minutes. Use a meat thermometer if you're unsure; at 165°F (74°C) the chicken breast is ready.
  6. Remove the chicken from the pan and keep warm for a few minutes while you use the same pan to fry the spinach. Serve immediately with the purée.
     

Tip!

The purée is an excellent side dish for red meats such as pork, lamb and beef. If you're thinking about making it 100% vegetarian, you can also serve it with freshly cooked vegetables. The purée is also super delicious in casseroles with grated cheese.

Storing the dish

The purée can be prepared ahead and stored in the refrigerator for 2-3 days or in the freezer for up to one month.

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14 comments

  1. Terry
    Hi, great recipe! How much cream do you recommend for the purée? Thank you!
    Reply: #9
  2. lisa
    AMAZING!
  3. Larry
    What cream?
    Reply: #10
  4. BR
    Hi, I've a doubt about macros: 37 grs of protein per serving? Isn't it too much for staying in ketosis for a single meal?
  5. Paul
    Larry, step #4 says to "Add the cream and a splash of the reserved water and puree until smooth." I think they just left the cream out of the list of ingredients.
    Reply: #7
  6. Marijke
    I think cream is half a cup or 125 ml. The water is mentioned twice
    Reply: #11
  7. Una
    I see it as 75ml for the recipe for four people born with the wrong photo. Loojs lije spinach or something instead of puree. Heavy cream also means double cream in Britain not single..

    Larry, step #4 says to "Add the cream and a splash of the reserved water and puree until smooth." I think they just left the cream out of the list of ingredients.

  8. Sonya
    My family and I really enjoyed this recipe. That is saying a lot for people who swore they hated cauliflower. I will put this one in my rotation. Thanks Diet Doctor.
  9. Una
    Terry, it's 40ml in the recipe for two! It's in the recipe for the cauliflower. Fantastic recipe - only just eaten it and s lovely red wine to go with it. Didn't have lunch today - late egg breakfast with smoked salmon. Didn't open the champagne at that time of the morning but it would have been a wonderful addition.

    My chicken breast was a bit bigger than the grammes stated- we have well-fed hand reared free-range chickens in the north of England! 🤣 Next time I have have friends round for dinner, on the menu it will be, so here we go!

    I used single cream as it was what I had than buy even more stuff. Worked well. And I pan fried the chicken than put an oven on for so little. I made two.portions of chicken and three of the cauliflower- again using what I had and not wasting cauliflower- or gas in the cooker!

    I didn't have spinach but had thin asparagus spears so panfried those with the chicken in the butter. Good luck to everyone.

  10. Una
    I don't know what you see but for the cauliflower puree ingredients, cream this there. Otherwise I wouldn't have known! 😃
  11. Una
    God, not much as that unless you're cooking for six or seven people. I was only cooking for two and the recipe says 40ml. 😆

    I think cream is half a cup or 125 ml. The water is mentioned twice

  12. Amanda
    When ya'll are putting the Net Carbs, have you already subtracted the fiber from the Net Carb #?
    Reply: #13
  13. Peter Biörck Team Diet Doctor
    Hi Amanda!

    Net carbs = Total carbs - Fiber

    When ya'll are putting the Net Carbs, have you already subtracted the fiber from the Net Carb #?

  14. Zoe
    I might be understanding correctly so my question is about the 1/2 lb chicken breast. When I bought one at the store it weighed 1 lb. does that mean that is enough for 4 servings? Like I get 1/4 per meal? This doesn’t reflect the picture so I just wanted to double check. Thanks

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