Calling all lovers of stuffed chicken breasts! These flavorful chicken breasts will provide a substantial and satisfying meal high on flavors, especially the deluxe version, which my husband loved! I am not a big fan of olives like my husband, so I enjoyed the plain, but still very tasty version. They are stuffed with cream cheese and two other cheeses - Parmesan and Mozzarella cheese, plenty of garlic and Italian seasoning.
The breading is my favorite low-carb breading that I use so often for fish, vegetables and especially chicken. It is the tastiest breading ever! If you have not tried, I hope you will.
The chicken breasts are fried in a pan before stuffing them as it makes it a lot easier, and prevents the problem of stuffing falling out and having to deal with toothpicks and all of that. Then the chicken is stuffed carefully with the plain stuffing and the deluxe stuffing - 2 chicken breasts for each variation. As soon as they are stuffed, they go into the oven and are baked to perfection!
Ingredients:
4 large chicken breasts (3.3 lb; 1.5 kg)
Filling:
4 oz cream cheese, softened (125 g)
1 cup shredded Mozzarella cheese (250 mL)
4 tbsp Parmesan cheese (60 mL)
11/2 tsp minced garlic (7 mL)
11/2 tsp Italian seasoning (7 mL)
Deluxe Variation:
1 Roma tomato, chopped
10 stuffed green olives, OR
your favorite olives, sliced in
half
Breading and egg wash:
2 eggs
1 tbsp water (15 mL)
1/3
cup Gluten-Free Bake Mix 2, (75 mL)
OR Keto Bake Mix, OR
almond flour
2 tbsp Parmesan cheese (30 mL)
1 tsp salt (5 mL)
1/4
tsp black pepper (1 mL)
Instructions:
Preheat
the oven to 375°F (190°C).
Slice
chicken breasts longitudinally in half, but not all the way through.
Filling: In small bowl, combine cream cheese,
Mozzarella cheese, Parmesan cheese, minced garlic and Italian seasoning. Mix well and divide the filling in half. Set aside.
Breading and egg wash: In medium bowl, beat eggs and water together with a
fork. In small bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR almond flour, Parmesan cheese, salt
and black pepper.
Dip
chicken breast in egg wash and then place on a dinner plate. Spoon breading over the chicken on both
sides. Place in large frying pan with
light-tasting olive oil, over medium heat.
Repeat with remaining 3 chicken breasts.
Spoon some of the egg mixture over top of the chicken breasts while they
are cooking. Turn when golden brown
underneath and repeat until both sides are golden brown, and most of the egg
wash has been used. Discard the rest of
the egg wash.
Place
chicken breasts in a 9 x 13-inch (23 x 33 cm) dish. Allow them to cool down sufficiently to stuff
them. Stuff 2 chicken breasts with half
the plain filling and stuff 2 chicken breasts with the remainder of the plain
filling, and then add chopped tomatoes and olives to 2 chicken breasts. Bake 25 to 30 minutes, depending on the
thickness of your chicken breasts, or until the chicken registers 165°F (74°C).
Yield: 4 servings
Plain/with
olives and tomato
217.2/229.7
calories
22.4/22.7
g protein
12.7/13.6
g fat
0.1/0.3 g fiber
2.2/3.1
g net carbs
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