Stuffed chicken breasts (recipe)
| Stuffed chicken breasts (recipe) | |
|---|---|
| Name | Stuffed chicken breasts |
| Ingredients | Boneless chicken breasts • Olive oil • Onion • Lemon juice • Garlic cloves • Fresh thyme • Dijon mustard • Fresh rosemary • Parmesan cheese • Capers • Chicken broth |
| Cooktime (in hours) | 0.583333333 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 532.8 |
| Fat | 37.6 |
| Protein | 42.8 |
| Carbohydrate | 4.5 |
| Fiber | 0.7 |
| Net carbohydrates | 3.8 |
| Sugar | 1.5 |
| Saturated fat | 11.5 |
| Cholesterol (mg) | 124.9 |
| Sodium | 886.1 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Stuffed chicken breasts (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Using kitchen shears, remove any rib bones that extend beyond each breast. Working with 1 breast at a time, place skin side down on counter with breast side facing your knife hand. Pres on breast with your opposite hand to flatten slightly and, using sharp paring knife, cut 3-inch-long horizontal pocket in the side of the breast, stopping 1/2 inch from end so halves remain attached. Using your fingers and tip of knife, make interior of pocket wider without increasing 3-inch opening. Season breasts inside and out with salt and pepper; set aside.
- Heat 1 tablespoon oil in 12 inch oven safe nonstick skillet over medium heat until shimmering. Add onion and 1/8 teaspoon salt and cook until softened and browned around edges, 4-6 minutes. Remove from heat and set aside to cool slightly, about 5 minutes.
- Combine lemon juice, garlic, thyme, mustard, rosemary, and 2 tablespoons oil in bowl; set aside 2 teaspoons oil mixture for sauce. Stir salami, Parmesan, capers, onion, 1 tsp pepper, and 1/4 tsp salt into remaining oil mixture, mashing against side of bowl with back of spoon until stuffing mixture clumps together.
- Place about 3 tablespoons stuffing mixture into pocket of each breast, pressing into ends of pockets with your fingers to fill completely and evenly. Fold breast over to enclose. Secure each breast with 3 evenly spaced pieces of kitchen twine. Wipe skillet clean with paper towels.
- Bakechicken breasts with broth (optional). Bakeuntil the thickest part of stuffing registers 160 degrees, 30 -37 minutes. Transfer breasts to carving board, tent with aluminum foil, and let rest for 15 minutes.
-
Meanwhile, pour pan juices into liquid measuring cup and skim off fat. Stir in lemon juice and reserved oil mixture; season with salt and pepper to taste. Slice chicken breasts 1/2 inch thick, transfer to serving platter and drizzle with sauce. Serve.
Food tags
High Protein,
Stuffed chicken breasts (recipe) details
Time:
Prep Time in Hours and Mins:50M
"
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Contributors: Prab R. Tumpati, MD
