Keto Stuffed Chicken Breast Recipe

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Ingredients:

  • For the pesto:
  • 1/3 cup (80 ml) olive oil, plus more if necessary
  • 1.5 cups (50 g) basil leaves
  • 2 Tablespoons of pine nuts (16 g) (or walnuts)
  • 2 cloves garlic, roughly chopped
  • 1/2 lemon zest and juice
  • Dash of salt and pepper
  • For the stuffed chicken breast:
  • 1/2 head of cauliflower (approx. 300 g), broken into florets
  • 2 Tablespoons (30 ml) Keto Pesto (see recipe above)
  • 2 chicken breasts (approx. 200 g each)
  • Salt and freshly ground black pepper
  • Pinch of cayenne pepper
  • 1 Tablespoon (10 g) garlic powder
  • 3 Tablespoons (45 ml) coconut oil, to cook with

Instructions:

  1. Place all the pesto ingredients into the blender and blend well.
  2. You will only need two tablespoons for this stuffed chicken breast recipe, but the pesto will store well in the fridge for 3 days.
  3. Preheat the oven to 350°F / 180°C.
  4. Steam the cauliflower florets in a steamer or in the microwave (in a bowl of water). When the cauliflower is tender, let it cook and add to a blender or food processor with 2 Tablespoons of Keto pesto. Set aside.
  5. In a small bowl, mix together the salt, pepper, cayenne pepper, and garlic powder. Rub the mixture onto each chicken breast.
  6. Make a deep cut in each chicken breast side so that there’s an opening to stuff into.
  7. Pour the coconut oil into a hot pan and fry on the chicken on both sides until slightly browned.
  8. Place chicken on a clean workspace. They will still be fairly raw on the inside so be mindful of the utensils and your work surface. Once the chicken is cool enough to handle, spoon the creamy Keto cauli-pesto mixture into the pocket of each chicken breast, then place on a greased rimmed baking tray and bake in the oven for an additional 20 minutes until the chicken breast is fully cooked.

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