This rich and hearty recipe for keto stuffed chicken breast is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie "rice."
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
480 Calories
Recipe Instructions
Step 1
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
Step 2
Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
Step 3
Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce the heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from the heat.
Step 4
Spoon the mushroom-cream mixture onto chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
Step 5
Bake in the preheated oven for 20 minutes. Remove from the oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
Step 6
Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.
Ingredients
¼ teaspoon salt
2 tablespoons butter
1 (8 ounce) package cream cheese
4 skinless, boneless chicken breast halves
2 cloves garlic, minced
2 tablespoons Dijon mustard
toothpicks
½ teaspoon thyme
2 tablespoons grated Parmesan cheese, or as needed
