Keto Stuffed Chicken Breast Recipe

This ketogenic pesto takes stuffed chicken breast to a level of fancy that will impress your guests.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 736 Calories

Ingredients

• 1 tablespoon garlic powder
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 2 tablespoons pine nuts
• 3 tablespoons coconut oil
• 2 cloves garlic, roughly chopped
• 2 chicken breasts
• 0.33333334326744 cup olive oil
• 1.5 cups basil leaves
• 0.5 lemon, zested and juiced
• 0.5 head cauliflower, broken into florets

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.