Keto Mushroom Stuffed Chicken Breasts Recipes
KETO MUSHROOM-STUFFED CHICKEN BREASTS
This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
- 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.
- 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 heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from heat.
- Spoon mushroom-cream mixture onto the chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
- Bake in the preheated oven for 20 minutes. Remove from oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
- 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.
Nutrition Facts : Calories 480 calories, Carbohydrate 13.5 g, Cholesterol 143.7 mg, Fat 36.2 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 19.1 g, Sodium 790.5 mg, Sugar 1.2 g
CREAMY GARLIC SPINACH STUFFED CHICKEN BREAST (KETO, LOW CARB)
Provided by Bree - KetoPots.com
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the spinach and cook, stirring frequently, until the spinach is wilted.
- Remove from the heat and allow to cool slightly.
- Add the cream cheese, onion powder, garlic powder, Parmesan cheese, red pepper flakes and paprika to a bowl and mix to combine.
- Add the spinach and mix to combine.
- Season with salt and black pepper to taste.
- Butterfly each chicken breasts and lay open like a book.
- Season with salt and black pepper to taste.
- Place ¼ of stuffing on one side of each chicken breast half.
- Fold remaining half of each chicken breast over stuffing, and secure with a toothpick, if necessary.
- Place the chicken into a lightly greased baking dish.
- Drizzle the chicken with 1 tablespoon of olive oil.
- Bake in preheated oven for 25-30 minutes.
- To make the sauce, in a skillet, heat the olive oil over medium heat.
- Add the garlic and cook for 30 seconds.
- Add the heavy cream and parmesan and simmer until the parmesan cheese has melted.
- Remove the chicken from the oven.
- Place the chicken into a skillet and drizzle with sauce.
- Sprinkle with fresh parsley and serve.
Nutrition Facts : ServingSize 1, Calories 744, Sugar 2.7g, Fat 47.9g, Carbohydrate 5.1g, Fiber .7g, Protein 70.6g
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