Keto Stuffed Chicken Breasts Recipes

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

Keto Mushroom-Stuffed Chicken Breasts image

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

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (8 ounce) package baby portabella mushrooms, sliced
2 cloves garlic, minced
½ teaspoon thyme
1 (8 ounce) package cream cheese
¼ teaspoon salt
toothpicks
2 tablespoons Dijon mustard
2 tablespoons grated Parmesan cheese, or as needed

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

Keto Stuffed Chicken Breast Recipe image

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

Ingredients

1 ½ cups basil leaves
⅓ cup olive oil
2 tablespoons pine nuts
2 cloves garlic, roughly chopped
½ lemon, zested and juiced
salt and freshly ground black pepper to taste
½ head cauliflower, broken into florets
1 tablespoon garlic powder
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
2 chicken breasts
3 tablespoons coconut oil

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