HomeDinnerKeto Italian Stuffed Chicken Breast Recipe

Keto Italian Stuffed Chicken Breast Recipe

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Keto Italian Stuffed Chicken Breast Recipe

If you’re looking for a delicious, low-carb meal that doesn’t compromise on flavor, Keto Italian Stuffed Chicken Breast is the perfect dish. This recipe combines juicy chicken breasts with a rich, cheesy filling, and is seasoned with Italian herbs and spices, making it a delightful main course for anyone following a ketogenic diet.

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Why Choose Keto Italian Stuffed Chicken Breast?

Keto Italian Stuffed Chicken Breast is not only tasty but also highly nutritious. It fits perfectly into a keto lifestyle by being low in carbs and high in protein and healthy fats. This dish is ideal for meal prepping, family dinners, or even a romantic dinner for two.

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Ingredients Needed

Before you start, gather the following ingredients:

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Main Ingredients

  • 4 large chicken breasts
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Optional Add-ins

  • 1/4 cup chopped basil or parsley
  • 1/4 cup chopped black olives
  • Red pepper flakes for a spicy kick

Preparing the Ingredients

  1. Preheat your oven: Preheat the oven to 375°F (190°C) if you plan to bake the chicken.
  2. Prepare the chicken breasts: Butterfly each chicken breast by slicing it horizontally without cutting all the way through, creating a pocket for the filling.

Making the Filling

  1. Mix the filling ingredients: In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, sun-dried tomatoes, spinach, garlic, and Italian seasoning. Mix well until all ingredients are evenly distributed.

Stuffing the Chicken Breasts

  1. Fill the chicken breasts: Open each chicken breast and spoon an even amount of the filling mixture into each pocket. Secure the opening with toothpicks if necessary to keep the filling inside during cooking.

Cooking Methods

Baking

  1. Prepare the baking dish: Lightly grease a baking dish with olive oil.
  2. Place the chicken: Arrange the stuffed chicken breasts in the baking dish and drizzle with olive oil. Season the tops with salt and pepper.
  3. Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Grilling

  1. Preheat the grill: Preheat your grill to medium-high heat.
  2. Grill the chicken: Place the stuffed chicken breasts on the grill and cook for 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Serving Suggestions

Serve Keto Italian Stuffed Chicken Breast with a side of roasted vegetables, a fresh green salad, or cauliflower rice to keep the meal low-carb and balanced. A drizzle of balsamic reduction or a sprinkle of fresh herbs can add an extra layer of flavor.

Variations and Customizations

Different Fillings

  • Mushrooms and cheese: Add sautéed mushrooms to the cheese mixture for an earthy flavor.
  • Pesto and mozzarella: Replace the sun-dried tomatoes with a couple of tablespoons of basil pesto for a different Italian twist.

Alternative Cooking Methods

  • Air frying: Cook the stuffed chicken breasts in an air fryer at 375°F (190°C) for 18-20 minutes, turning halfway through, for a crispy exterior.
  • Slow cooking: Place the stuffed chicken breasts in a slow cooker and cook on low for 4-5 hours or until fully cooked.

Tips for Perfect Keto Italian Stuffed Chicken Breasts

  1. Don’t overstuff: Be careful not to overfill the chicken breasts, as this can cause the filling to spill out during cooking.
  2. Secure the filling: Use toothpicks to keep the chicken breasts closed if needed, and remember to remove them before serving.
  3. Use a meat thermometer: Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it’s fully cooked.

Nutritional Benefits

  • Chicken: A great source of lean protein, essential for muscle repair and growth.
  • Cheese: Provides calcium and healthy fats, keeping you full longer.
  • Spinach and sun-dried tomatoes: Add vitamins, minerals, and antioxidants to the dish.

Conclusion

Keto Italian Stuffed Chicken Breast is a flavorful and nutritious dish that is perfect for anyone following a low-carb diet. With its rich filling and savory taste, it’s sure to become a favorite in your recipe rotation. Easy to prepare and versatile, this dish can be customized to suit your taste preferences and dietary needs.

FAQs

1. Can I prepare this dish ahead of time?

Yes, you can prepare the stuffed chicken breasts up to a day in advance and store them in the refrigerator until ready to cook.

2. Can I freeze the stuffed chicken breasts?

Yes, freeze the uncooked stuffed chicken breasts in an airtight container for up to 3 months. Thaw in the refrigerator before cooking.

3. What can I use instead of ricotta cheese?

You can substitute ricotta with cream cheese or cottage cheese for a different texture and flavor.

4. How can I make this dish spicier?

Add red pepper flakes to the filling or a dash of hot sauce to the seasoning for an extra kick.

5. Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used, but the cooking time may need adjustment as thighs can cook faster than breasts.

Source: healthyfitnessmeals.com

Yield: 4

Keto Italian Stuffed Chicken Breast Recipe

Keto Italian Stuffed Chicken Breast Recipe

If you're looking for a delicious, low-carb meal that doesn't compromise on flavor, Keto Italian Stuffed Chicken Breast is the perfect dish. This recipe combines juicy chicken breasts with a rich, cheesy filling, and is seasoned with Italian herbs and spices, making it a delightful main course for anyone following a ketogenic diet.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 4 boneless skinless chicken breasts
  • Kosher salt and pepper, to season
  • 2 tbsp Olive oil
  • 1 tbsp dried basil
  • 4 oz frozen spinach, thawed and squeezed
  • 8 oz cream cheese, divided
  • 1/2 cup sun-dried tomatoes in oil, separated from the oil, and sliced
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup finely grated parmesan cheese
  • 4 garlic cloves, minced and divided
  • 2 shallots, diced
  • 1 cup chicken broth

Instructions

  • Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and dried basil on both sides and into the pocket too.

  • In a medium bowl, combine the spinach, half of the cream cheese, sun-dried tomatoes, mozzarella, parmesan, and half of the garlic.

  • Stuff the chicken pockets with spinach mixture. Seal each with a toothpick.

  • Heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the stuffed chicken and sear until golden on both sides, about 8-10 minutes in total. Set aside on a plate.

  • To the same skillet, add the remaining garlic together with the shallots and saute for 30 seconds.

  • Pour the stock and simmer over medium heat for a couple of minutes to deglaze the pan. Stir in the remaining cream cheese.

  • Return the chicken to the pan and into the sauce, and spoon the hot sauce over.

  • Cover the pan and cook over low heat for 10-12 minutes, or until the chicken is cooked through and the internal temp shows 165F.

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