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."
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1 (8 ounce) package baby portabella mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon thyme
- 1 (8 ounce) package cream cheese
- ¼ teaspoon salt
- toothpicks
- 2 tablespoons Dijon mustard
- 2 tablespoons grated Parmesan cheese, or as needed
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
Step 2
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 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.
Cook’s Notes:
You can use margarine instead of butter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 480 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat19g | 96% |
Cholesterol144mg | 48% |
Sodium791mg | 34% |
Total Carbohydrate14g | 5% |
Dietary Fiber1g | 4% |
Total Sugars1g | |
Protein26g | |
Vitamin C1mg | 3% |
Calcium100mg | 8% |
Iron2mg | 12% |
Potassium507mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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