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Monday, June 10, 2019

5 Cheese/Pepperoni Keto- Fabulous Stuffed Chicken Breasts


I had a hankering for something stuffed, creamy and cheesy; these Italian inspired gems are a good fit.  Prep is relatively easy and the kids loved the results.  This is also a recipe your kiddoes or tween can help you with.  I served this chicken with a cauliflower mash to round out the meal and complement the cheeses. A green salad adds a great, fresh crunch, plus essential vitamins and minerals.  Making sure the breasts are proportionate to one another will ensure smooth sailing and a fantastic meal you can enjoy and be proud of.

Recipe:
6 chicken breasts, skinless, boneless and about 6 to 8 oz. each
1 pkg. deli sliced or bulk  pkg.pepperoni
12 slices Provolone cheese
1 8oz. pkg. Italian cheese blend
EVOO
Italian Seasoning
SPST (Salt and Pepper to Suit Taste)

Preheat oven to 375*F.
Carefully make a slit along side of each chicken portion, without going all the way through.  You are essenially making a pocket for the cheeses and pepperoni.
Each chicken portion gets :
2 deli sized or 6 small pepperoni
2 slices Provolone Cheese
1 Pinch Cheese Blend
Layer ingredients, then fold in half to insert.
After all breasts have been stuffed, place in baking vessel sprayed with cooking spray or drizzled with olive oil.
Arrange chicken evenly spaced and drizzle with olive oil and SPST.
Sprinkle with Italian Seasoning.
Bake covered about 20 minutes, then remove foil.
Cook until chicken starts to turn golden and sprinkle with remaining cheese.
Continue until cheese is melted and internal temp. reaches 165*F.
Let stand for several minutes before serving.
Goes well with Cauliflower Mash, (cauliflower steamed or cooked in chicken stock, then SPST, little cream or milk and butter, optional)






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Smokinhotchef
Smokinhotchef
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