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Keto Stuffed Chicken Breast Recipe

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Keto Stuffed Chicken Breast Recipe




    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).
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