Cooking chicken breast is not as easy as many of us think. Staying in the oven for 2 minutes longer, the meat gets dry.
That’s why this low-carb stuffed chicken breast recipe has become one of our favorite. The bacon stuffed inside the breast has not only added additional flavor to it but also helped to keep it juicy and tender.
What’s better, this chicken recipe contains only a little more than 300 calories and 2 grams of net carbs per serving .
So if you are doing keto or low-carb diet, this dish is going to get you satisfied and ADDICTED.
There are a couple of “tricks” to make this chicken breast dish more “high fat” for a ketogenic diet.
You can use thick cut of boneless chicken thigh instead of chicken breast. And add in more bacon in the stuffing.
Feel free to sprinkle cheddar cheese or sesame seeds as finishing touches. It will add in more healthy fat and making this dish even more Keto-friendly.
Directions
1. Preheat oven to 350° F
2. Butterfly the chicken by slicing it horizontally through the thickest part of each breast.
Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting.
Do not cut all the way through. Open the breast so both halves can lie flat.
3. Season the surface with salt and pepper, then add 1/4 of the goat cheese, crumbled bacon, and sliced basil leaves to each breast.
Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. To better the breast in shape, secure it with long wooden toothpicks.
4. Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear.
Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
5. Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes.
Remove from the oven and cover until ready to serve.
6. A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat.
7. Stir while heating until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready.
8. To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.
[cooked-recipe id=”4042″]
Nutrition Facts
| Servings 4.0 | |
| Amount Per Serving | |
| calories 338 | |
| % Daily Value * | |
| Total Fat 21 g | 33 % |
| Saturated Fat 7 g | 37 % |
| Monounsaturated Fat 10 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 81 mg | 27 % |
| Sodium 607 mg | 25 % |
| Potassium 372 mg | 11 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 1 g | |
| Protein 32 g | 63 % |
| Vitamin A | 7 % |
| Vitamin C | 2 % |
| Calcium | 7 % |
| Iron | 9 % |