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A quick and easy keto pesto-stuffed chicken breast recipe.
Ingredients
- nonstick aluminum foil
- 4 boneless, skinless chicken breasts
- 4 ounces mozzarella cheese, cut into 4 slices
- 5 tablespoons prepared pesto, divided
- 2 eggs
- 2 cups shredded Parmesan cheese
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Step 2
Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
Step 3
Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
Step 4
Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 503 | |
| % Daily Value * | |
| Total Fat30g | 38% |
| Saturated Fat14g | 69% |
| Cholesterol217mg | 72% |
| Sodium1027mg | 45% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein53g | |
| Vitamin C1mg | 7% |
| Calcium828mg | 64% |
| Iron2mg | 13% |
| Potassium359mg | 8% |
*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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