Keto Cream Cheese Stuffed Chicken Breast Recipes

EASY LOW-CARB KETO SPINACH CREAM CHEESE STUFFED CHICKEN

Steps:

• Watch the video above for visual instructions.
• Preheat oven to 400 degrees.
• Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.
• There are two ways you can slice and stuff the chicken. You can make a large slice in the chicken breasts (go for the side of the chicken breast that is thicker) horizontally to create a pocket without cutting through the breast.
• There is also the hasselback method where you make multiple cuts/slices into the top of each of the chicken breasts, without cutting through the entire breast.
• Combine the shredded spinach, cream cheese, and shredded cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.
• Season the chicken with McCormick's Grill Mates Montreal Chicken Seasoning, Kosher salt, and pepper. Top with paprika over the top.
• Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer.
• Cut each breast in half and serve.

CREAM CHEESE SPINACH STUFFED CHICKEN (LOW-CARB, KETO)

Steps:

• To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
• To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
• To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
• To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.

KETO MUSHROOM-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
• Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
• Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from heat.
• Spoon mushroom-cream mixture onto the chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
• Bake in the preheated oven for 20 minutes. Remove from oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
• Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.

KETO STUFFED CHICKEN BREAST RECIPE

Steps:

• Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender. Process until well blended. Transfer pesto to a container and store in the refrigerator until needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer insert inside a saucepan filled with 1 inch of water. Cover saucepan, bring to a boil, and steam cauliflower until tender, 5 to 10 minutes. Transfer cooked cauliflower to the blender; add 2 tablespoons of pesto and blend.
• Mix garlic powder, cayenne, salt, and pepper together in a small bowl. Place chicken on a work surface and rub spice mixture equally into breasts.
• Make a deep cut in the side of each breast to create an opening for stuffing. Heat coconut oil in a skillet over medium heat. Fry chicken on both sides until slightly browned, about 5 minutes total.
• Return chicken to the work surface and let cool until safe to handle. Spoon pesto-cauliflower mixture into the pocket of each breast and place on a rimmed baking tray.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KETO CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Directions
• Pre-heat the oven to 375 degrees F.
• Cut each chicken breast in half horizontally so that each breast can open like a book. (Be sure to not cut through the entire chicken breast.) If desired, use a meat mallet to pound each chicken breast until approx. 1/4-inch thick.
• Pat dry each chicken breast and season the outside with garlic salt, paprika, onion powder, salt, pepper, and any additional seasonings, of choice.
• Combine the spinach, softened cream cheese and mayonnaise in a bowl. Season with salt and pepper, to taste.
• Spoon about 2 tbsp of the spinach mixture into the inside of each chicken breast.
• Fold the chicken breast closed and place it on a baking sheet. If needed, secure each chicken breast closed with a toothpick.
• Place in the oven and bake for 25 minutes or until the chicken is fully cooked and no pink remains. Remove the toothpicks and discard.
• Serve your cream cheese stuffed chicken and enjoy!