You could call this a chicken stack or a chicken loaf, basically it's layers of chicken, veggies and cheese (think lasagna but no pasta). We've made this a few different ways - BBQ Bacon Chicken Stack, Capresé Chicken Stack, and Italian Chicken Stack, scroll down for recipe variations. Other than a few minutes of pounding the chicken flat, this dish comes together quickly and can be prepped ahead of time and refrigerated, if needed. How will you stack your chicken?
Keto BBQ Chicken Stack
6 boneless, skinless chicken breast, pounded about 1/2" thick++
2/3c shredded cheese (we used Monterrey Jack/Cheddar blend)
1 pepper (red, yellow or orange), sliced into sticks
2/3c sugar-free BBQ sauce (we use G Hughes)
s&p to taste
3-4 bacon slices, uncooked
1. Preheat oven to 350°. Season the chicken with a little s&p, take 2 flattened breast and lay them in the bottom of a parchment lined loaf pan.
2. Spread a few tablespoons of BBQ sauce on them, then lay a row of pepper (make sure your sticks are in two rows going lengthwise, otherwise when you slice the loaf your peppers will be whole). Top with 1/3c cheese.
3. Repeat for the next layer - chicken, BBQ sauce, peppers and cheese.
4. Place the last 2 breast on top and baste with BBQ sauce. Drape the uncooked bacon over the top and baste with remaining BBQ sauce, no cheese on top of this one.
5. Bake 35-45 minutes, check for internal temp of 165°. If bacon is cooking too fast, cover loosely with foil. Let it rest for 10 minutes before slicing. Serves 6.
Capresé Chicken Stack
6 boneless, skinless chicken breast, pounded about 1/2" thick++
8oz ball of fresh mozzarella, sliced 1/4" (you should get about 12 slices)
2c fresh spinach, stem removed
1/4c balsamic vinaigrette (you could sub a 1-2T balsamic vinegar)
3T tomato paste
s&p to taste
1. Repeat the same steps as above - layer chicken, balsamic, tomato paste, spinach and cheese (use 3 slices for each layer and 6 for the top). For the top, omit spinach.
NOTE - to make the Italian Chicken stack, omit the balsamic and sprinkle each layer of sauce with 1 tsp of Italian seasoning and 1/4 tsp garlic powder. It should look just like the Capresé Chicken Stack.
++We use boneless, skinless chicken breast but tenderloins or thighs would work too.
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