Whether you are just starting out on your ketogenic lifestyle or have reached a stage where you see yourself as a lazy ketoer, you are probably looking for simple and easy to make quick keto recipes.
This stuffed chicken breast recipe is one of those easy fall back keto recipes that we all need on our essential keto recipe list.
- 4 chicken breasts (bone and skinless)
- 4 ounces of goat cheese
- 6 strips of crispy cooked and crumbled bacon
- 6 thinly sliced basil leaves
- Himalayan salt and pepper to taste
- 1 cup of balsamic vinegar
- 2 table spoons of butter for frying
- With most of my ketogenic diet chicken recipes, I don't remove the skin, but I like variety and some recipes are nice without it.
- To butterfly or cut the chicken breast in half, you want to place the breast on a flat surface. Place one hand on the top and run a sharp knife horizontally through the thickest part. Be sure not to cut all the way through. Need more help, then watch the video at the bottom of this page.
- If you like to check whether your chicken is cooked with a thermometer, you want a reading of 165 degrees.
This recipe makes 4 servings.
- Preheat oven to 375 degrees.
- Butterfly the chicken breasts. (See notes and video below)
- Lay the halved chicken breast flat onto your work surface.
- Season with Himalayan salt and pepper.
- Add a quarter of the cheese, bacon and basil leaves to each breast.
- Fold the breasts in half. The chicken should completely surround the the cheese mixture.
- Season the outside - top and bottom with Himalayan salt and pepper.
- Add butter to an oven proof skillet and warm over medium heat.
- When warm, sear the stuffed chicken breasts on both sides.
- Place in the oven and bake for 25 to 30 minutes or until done.
- Just before the chicken is done, prepare the balsamic glaze by adding the vinegar to a small sauce pan. Heat over medium heat stirring whilst the vinegar is reduced to about a third of its volume.
- To serve, place the stuffed chicken breast on serving plates and drizzle with the balsamic glaze.
- Serve with a mixed green salad and broccoli.
Save this easy keto stuffed chicken breast recipe to Pinterest, so you have it handy when you want to cook it...
If you don't like goat's cheese, ricotta cheese also works well. Depending on what cheese I have in the fridge, I may experiment with almost any cheese. But milder cheeses work better, because you don't want to overwhelm the taste of chicken. After all chicken is the main actor in this dish.
A classic combination is spinach and feta. For a colorful add on to this classic, why not add sundried tomato?
You can also try broccoli and cheese or asparagus and cheese.
Feel free to replace the bacon with pepperoni, just be sure that the pepperoni is keto friendly.
I like to first sear the chicken breasts in a pan because it locks in the flavor.
If you just want to pop them straight into the oven, I like how Gayle McLeod does it. She first grills her bacon in the oven. When she is done, she uses the same baking tray and parchment paper to grill her chicken on. In this way the chicken absorbs the bacon fat from the outside and it helps to crisp the outside of the chicken.
In this video she makes chicken rolls with cheese, broccoli and bacon. When you watch her thinning out her chicken, you will see why I prefer butterflying the chicken. It gives me a thinner piece of meat without hammering the chicken and I find it to be less messy.
Off course both methods work well, so figure out which method works best for you.
Watch her now...
Not sure how to butterfly a chicken breast, then watch this video for easy instructions...
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