Best Keto Stuffed Chicken Breast Recipes

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 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.

CREAMY GARLIC SPINACH STUFFED CHICKEN BREAST (KETO, LOW CARB)

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.