Keto Stuffed Chicken Breast Recipe

Name: Keto Stuffed Chicken Breast Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

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

Methods :

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).