KETO STUFFED CHICKEN BREAST RECIPE
Chicken is always a go-to when looking for something simple, but it can be fancy, too. Show off your cooking chops with this scrumptious (and easy) stuffed chicken. Our ketogenic pesto recipe adds delectable amounts of flavor to this dish and is sure to impress.
Provided by Keto Summit
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 12
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).
Nutrition Facts : Calories 735.6 calories, Carbohydrate 16.8 g, Cholesterol 64.6 mg, Fat 64 g, Fiber 6.3 g, Protein 30.7 g, SaturatedFat 24.1 g, Sodium 259.2 mg, Sugar 4.9 g
CREAMY GARLIC SPINACH STUFFED CHICKEN BREAST (KETO, LOW CARB)
Provided by Bree - KetoPots.com
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the spinach and cook, stirring frequently, until the spinach is wilted.
- Remove from the heat and allow to cool slightly.
- Add the cream cheese, onion powder, garlic powder, Parmesan cheese, red pepper flakes and paprika to a bowl and mix to combine.
- Add the spinach and mix to combine.
- Season with salt and black pepper to taste.
- Butterfly each chicken breasts and lay open like a book.
- Season with salt and black pepper to taste.
- Place ¼ of stuffing on one side of each chicken breast half.
- Fold remaining half of each chicken breast over stuffing, and secure with a toothpick, if necessary.
- Place the chicken into a lightly greased baking dish.
- Drizzle the chicken with 1 tablespoon of olive oil.
- Bake in preheated oven for 25-30 minutes.
- To make the sauce, in a skillet, heat the olive oil over medium heat.
- Add the garlic and cook for 30 seconds.
- Add the heavy cream and parmesan and simmer until the parmesan cheese has melted.
- Remove the chicken from the oven.
- Place the chicken into a skillet and drizzle with sauce.
- Sprinkle with fresh parsley and serve.
Nutrition Facts : ServingSize 1, Calories 744, Sugar 2.7g, Fat 47.9g, Carbohydrate 5.1g, Fiber .7g, Protein 70.6g
KETO MUSHROOM-STUFFED CHICKEN BREASTS
This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 480 calories, Carbohydrate 13.5 g, Cholesterol 143.7 mg, Fat 36.2 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 19.1 g, Sodium 790.5 mg, Sugar 1.2 g
CREAM CHEESE SPINACH STUFFED CHICKEN (LOW-CARB, KETO)
Chicken breasts stuffed with a creamy spinach, parmesan, mozzarella, and cream cheese filling and pan seared to perfection. The result is tender cooked chicken filled with a gooey trio of cheese that will melt in your mouth.
Provided by Layla
Categories Dinner
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 chicken breast, Calories 281 kcal, Carbohydrate 3 g, Protein 30 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 113 mg, Sodium 677 mg, Sugar 1 g
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KETO STUFFED CHICKEN BREAST RECIPE - KETO SUMMIT
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- You will only need two tablespoons for this stuffed chicken breast recipe, but the pesto will store well in the fridge for 3 days.
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4.9/5 (7)Calories 647 per servingTotal Time 40 mins
- Heat your cast iron skillet (or largest oven safe skillet) over medium heat, add the 1 tablespoon olive oil, onion, and a pinch of salt and pepper. Cook, stirring occasionally until the onion is soft and golden brown, about 10 minutes. If the onion ever looks too dry, add in a few tablespoons of water to the skillet to help it soften and caramelize. The water will evaporate as it continues to cook. When the onion is soft, add in the garlic and cook another 30 seconds until fragrant. Then add in the fresh spinach, season with more kosher salt + pepper, and cook until wilted, about 60-90 seconds. Spoon the mixture into a bowl and set aside. Clean your cast iron skillet out with a paper towel.
- Prepare the chicken breast: After pounding them to an even thickness, use a knife to cut a large pocket into the middle, having the opening only be on one side of the chicken. (see recipe video to see how I did this). Season both sides of the chicken breast with with kosher salt and black pepper.
- Get 2 shallow bowls (or plates) wide enough for the chicken breast to easily fit. (I love using these glass meal prep containers.) In one bowl, add the beaten egg. In the other bowl, combine the pork rind panko and grated parmesan cheese. Mix the pork rind panko and parmesan cheese together.
- Stuff and bread the chicken: In each chicken breast, add in 2 of the slices of brie cheese and top with 1/4 of the spinach + onion mixture. Then, dip each chicken breast in the egg wash, then dredge in the pork panko + parmesan mixture. Gently press to adhere. Set on a plate.
KETO STUFFED CHICKEN PARMESAN | GIMME DELICIOUS
From gimmedelicious.com
4.9/5 (7)Total Time 30 minsCategory DinnerCalories 316 per serving
- Preheat oven to 375 degrees. Combine mozzarella and parmesan cheese in a small bowl and set aside.
- Use a sharp knife to cut a pocket into the side of each chicken breast. Generously season both sides of the chicken breasts with Italian seasoning, garlic powder, and salt & pepper.
- Heat 1 tablespoons olive oil in a large heavy-duty pan over medium-high heat. Add the chicken breasts to the pan and sear for 3-4 minutes per side or until golden.
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- Use a sharp knife to cut a slit lengthwise into each chicken breast, being careful not to cut all of the way through.
- Combine the chives, parsley, minced garlic and cream cheese in a mixing bowl, and blend until well combined.
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- Slice a pocket into each chicken breast by laying it flat on a cutting board, and making a horizontal incision without going all the way through the chicken.
- Place the stuffed chicken breasts into a baking dish with raised sides. Add salt and pepper to the top of each breast, then top with a tbsp of butter, and a slice (or two) of lemon.
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- Make a slit in the center of of each chicken breast to form a pocket that you will be able to stuff with the nacho filling.
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- To make the creamy spinach, wilt the washed and drained spinach in a large pan until wilted. Add the heavy cream, cheese, garlic powder, salt and pepper. Let it cool.
- Cut each chicken breast horizontally, cutting a pocket into the breast without going all the way through.
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KETO SPINACH STUFFED CHICKEN BREASTS – KETO FOODY
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- Combine the cream cheese, spinach, garlic, parmesan, mozzarella, pepper, nutmeg, and salt in a medium bowl and mix well.
- Trim your chicken of any visible fat or membranes. (If they are really large, you can cut them in half lengthwise and just use two of them for four good sized cutlets once flattened.)
- Place a layer of plastic wrap on a cutting board. Top with one piece of chicken, then another layer of plastic on top to sandwich the chicken in-between them.
- Pound the chicken flat with a meat mallet (starting on one edge and working around and then the center) until it’s about twice the size of when you started, being careful not to pound so thin that it breaks.
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4.5/5 (39)Total Time 30 minsCategory Main CourseCalories 320 per serving
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