4 Boneless, Skinless Chicken Breasts 
1 TSP Himalayan Pink Salt
1 TSP Ground Black Pepper

8 Thin Slices Bacon
8 Slices Provolone Cheese
1 Bunch Fresh Basil Leaves (about 24 leaves)
3 TBSP Butter
1 TBSP Vegetable Oil
3 Cups Mushrooms, chopped into small bites
2 Cups Low-Sodium Chicken Broth
1 TSP Dry Red Wine
2 TSP Mixed Herb Spice



Oven Safe Skillet or Cast Iron Skillet
1. Cut the chicken breasts horizontally, keeping 1 long side attached; open them like a book. Pound the breasts until 1/4" thick. Season on all sides with Himalayan pink salt and fresh ground black pepper. PREHEAT oven to 400 degrees.

2. Then open chicken breasts and stuff with 2 slices of bacon, 2 slices of provolone and then place 6 basil leaves on top of each chicken breast. Repeat for each breast. 

3. Next put Oven Safe Skillet or Cast Iron Skillet on the stovetop on Medium-High Heat and place butter in the skillet and melt. Then add breasts and cook until browned on all sides. 4-5 minutes. Transfer skillet to oven and bake for 15 minutes. Then transfer out of the skillet to cool.

4. Discard any leftover ingredients from the skillet. Then set it on the stovetop over medium-high heat and add 1 TBSP of butter and mushrooms, then cook until mushrooms are browned. 

5. Add chicken broth and red wine, then simmer to thicken. Reduce to low and let cook for about 10 minutes (you can cook longer to make thicker, based on preference). Then add remaining Himalayan pink salt, black pepper, and herbs seasoning.
6. Place chicken back into the skillet and simmer and toss, coating the chicken in the sauce and let simmer for 3 minutes to enhance flavor. Then serve immediately.

Voila, your Neto Keto dinner is ready <3 


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