KETO PARMESAN STUFFED CHICKEN BREASTS

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 500.3
  • Total Fat: 21.0 g
  • Cholesterol: 178.2 mg
  • Sodium: 751.9 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 66.2 g

View full nutritional breakdown of KETO PARMESAN STUFFED CHICKEN BREASTS calories by ingredient
Submitted by:

Introduction

So tasty! So tasty!
Number of Servings: 4

Ingredients

    4 chicken breasts, bone, and skin removed
    1 cup shredded Mozzarella Cheese, whole milk
    1/2 cup Parmesan Cheese, grated
    1 tsp Garlic powder
    1 tsp Tuscan Seasoning
    1 dash Salt
    2 dash Pepper, black
    1 tbsp Extra Virgin Olive Oil
    1 cup Passata
    1 medium red Onions, diced
    About 10 black olives, chopped/sliced (optional)

Tips

Could stuff with cream cheese, proscuitto and spinach too.


Directions

1. Pre-heat oven to 190C. Combine both kinds of cheese in a small bowl and set aside.
2. Use a sharp knife to cut a pocket into the side of each chicken breast. Generously season both sides of the chicken breasts with Tusdan seasoning, garlic powder, and salt & pepper.
3. Stuff about cup of cheese into each chicken breast and fold or seal with toothpicks, if available.
4. Heat 1 tablespoon olive oil in a large heavy-duty pan over medium-high heat. Add the chicken breasts to the pan and sear for 3-4 minutes per side or until golden.
5. In the meantime, make up the tomato sauce with passata, diced red onions, ground black pepper, black olives if using and a sprinkle of garlic powder.
5. Remove chicken breasts from pan and spoon passata sauce (including black olives if using) on to chicken breasts. Top each chicken breast with a few tablespoons of cheese and bake uncovered at 190C for approximately 20 minutes.
6. Once ready, serve immediately with steamed veggies or zoodles or Konjac noodles or even a salad.


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KELLY_NZ.

Rate This Recipe