Name: Keto Stuffed Chicken Breast Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Basil leaves - 1 ½ cups; Olive oil - ⅓ cup; Pine nuts - 2 tablespoons; Garlic, roughly chopped - 2 cloves; Lemon, zested and juiced - ½; Salt and freshly ground black pepper to taste - ½; Cauliflower, broken into florets - ½ head; Garlic powder - 1 tablespoon; Cayenne pepper - 1 pinch; Salt and freshly ground black pepper to taste - 1 pinch; Chicken breasts - 2; Coconut oil - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Keto Stuffed Chicken Breast Recipe

1. Basil leaves - 1 ½ cups

2. Olive oil - ⅓ cup

3. Pine nuts - 2 tablespoons

4. Garlic, roughly chopped - 2 cloves

5. Lemon, zested and juiced - ½

6. Salt and freshly ground black pepper to taste - ½

7. Cauliflower, broken into florets - ½ head

8. Garlic powder - 1 tablespoon

9. Cayenne pepper - 1 pinch

10. Salt and freshly ground black pepper to taste - 1 pinch

11. Chicken breasts - 2

12. Coconut oil - 3 tablespoons

How to cook deliciously - Keto Stuffed Chicken Breast Recipe

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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).