Keto Stuffed Chicken Breast Food

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).

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.

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!

KETO CREAM CHEESE STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Set the cream cheese on the counter to let it soften a little.
• To make the filling: In a medium bowl, mix together chopped bell pepper, garlic, lemon zest, lemon juice, cream cheese, garlic powder, and onion powder. You can also add a pinch of salt and pepper to the filling. Mix until everything is well combined. Then mix in the shredded cheddar cheese until it's fully incorporated. Set aside while you prep the chicken.
• Carefully cut chicken breasts through the thickest part of the breast, being careful not to cut them all the way through. You want to butterfly them so that you can fold the chicken over the cream cheese filling.
• After cutting open the chicken breasts, drizzle them with olive oil and evenly sprinkle with salt and pepper, using more if needed.
• Now you're ready to stuff the chicken breasts. Open up the chicken breasts and spread about a 1/4 cup to a 1/3 cup of the cream cheese filling on both sides of the inside of the chicken breast. Then fold the chicken breast back over the cream cheese filling and press around the edges to seal. Repeat with remaining chicken breasts.
• Bake for 25 to 30 minutes until the chicken is cooked through or a thermometer reads 165 degrees. If you like your chicken a bit more browned on the outside, you can opt to broil it for a couple of minutes. Serve with your favorite vegetables. Enjoy!

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.