I have made this dish so many times and it just keeps getting better. It’s not easy doing something remarkable with chicken breasts: they can be somewhat underwhelming and can easily dry out. These are juicy, moist and bursting with flavour. I love smoked paprika and rubbed the breasts with it before frying on both sides, then stuffing and finishing in the oven. The stuffing was simply two ingredients that when combined are simply out of this world (one being my Homemade Basil Pesto which you really must try). Enjoy this simple, mid-week meal of pesto-stuffed chicken breasts – it may become your new breast friend (… see what I did there?)
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Carbs 1g | Fat 14g | Protein 38g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Keto Creamy Pesto-stuffed Chicken Breasts
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Remove the chicken breasts from their packaging and pat dry with kitchen paper. Season all sides of the chicken generously with salt and pepper and the smoked paprika.
- Make a deep incision in one side of each breast to create a ‘pocket’.
- Heat the lard in a large pan and brown the chicken on both sides over very high heat. You want to get some good colour on it, without burning them. It is also not necessary to cook them all the way through, as that will happen in the oven later. Remove the chicken pieces from the heat and set aside.
- To make the stuffing, simply combine the cream cheese and the pesto in a small bowl.
- Once the chicken is cool enough to handle, spoon the pesto mixture into each pocket and place onto a greased oven tray. Remember you are still working with partially raw chicken so be mindful how you handle it.
- Place in the oven for 15-20 minutes until the chicken has cooked through sufficiently.
- Season with pink Himalayan salt if needed and simply serve with side greens of your choice (side dish not included in macros).
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving (1 large stuffed breast)
Calories 281Kcal / 1176kJ
Eggs (may be found in some brands of cream cheese - check label)
See all the Poultry recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macros calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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