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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Bacon Wrapped Portobello Stuffed Chicken

Highlights of my week included puppy sitting (this was actually a bit of a headache, but he sure was cute), hiking another 12 miles (I’m going to be in the best shape come Halloween!), teaching the Fryman Canyon BodyBlast group training for the second week, attending a few sessions of Network Spinal Analysis by Dr Linda (what a trip of a treatment but something worth checking out), eating at Ago with a girlfriend, and attending the baptism and after-party (c’mon folks, this is LA!) of my friend’s handsome son Tristan.

I was running around non-stop, but staying hydrated with my trusty gallon jug companion, and well fed with my vegan pumpkin protein muffins and yummy salads with homemade garlicky tahini nutritional yeast dressing (this stuff is to die for, I promise to post recipe soon).  I didn’t realize that I hadn’t eaten chicken for nearly two weeks!  I also noticed that my portobello mushrooms were still sitting in the fridge, waiting to get some play.

After perusing the aisles of the new Trader Joe’s on 3rd street, across from the Grove, I found a package of uncured turkey bacon. It’s been a minute since I enjoyed a piece of the salted goodness, so I figured I could splurge a little.  Utilizing the mushrooms, chicken breast, garlic and onion I had on hand, I threw down on a tasty, high-protein dinner. Hope you enjoy! 

Bacon Wrapped Portobello Stuffed Chicken
Serves 1

1/4 cup red onion, finely diced
1 clove garlic, minced
1 tsp extra virgin olive oil
1 medium sized portobello mushroom, stem and gills removed, diced
1/2 tsp cumin
1/2 tsp oregano
pinch sea salt and ground black peppercorn
1 organic chicken breast, skinless, boneless, and trimmed
2 slices uncured turkey bacon
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp white truffle oil

Preheat oven to 375.  Heat olive oil in skillet over medium heat.  Add onion and cook for 1-2 minutes, till lightly translucent. Add garlic, mushroom, cumin, oregano, salt and pepper, cooking 3-4 more minutes or until tender. Remove from heat and set aside.

Place 2 slices of turkey bacon on cutting board. Carefully butterfly chicken breast, making sure not to cut all the way through. Spoon mushroom mixture into breast, wrap with turkey bacon, and secure with two wooden toothpicks. Place in shallow baking dish, sprinkle with truffle oil, garlic, and onion powder.

Bake for 45 minutes, or until instant read thermometer reads at least 165 degrees.  Chicken should no longer be pink, and when cut juices should run clear.

This entry was posted in Chicken, Food, Mushrooms, Nightshade-Free, Recipes. Bookmark the permalink.

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