Keto Italian Stuffed Chicken Breast Recipe
This stuffed chicken recipe features juicy chicken breasts filled with a rich mixture of ricotta, mozzarella, Parmesan, sun-dried tomatoes, and spinach. Cooked to perfection by baking or grilling, it’s a flavorful and satisfying dish. Secure the filling, season well, and ensure an internal temperature of 165°F for best results. Perfect for a delicious, easy meal!
Ingredients
- 4 large boneless skinless chicken breasts
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh spinach
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil
Optional Add-ins:
- 1/4 cup chopped fresh basil or parsley
- 1/4 cup chopped black olives
- A pinch of red pepper flakes for heat
Instructions
Preheat the Oven (If Baking)
- Set your oven to 375°F (190°C) if you plan to bake the chicken.
Prepare the Chicken Breasts
- Butterfly each chicken breast by slicing it horizontally without cutting all the way through, creating a pocket for the filling.
Make the Filling
- In a large bowl, mix together the ricotta cheese, shredded mozzarella, grated Parmesan, sun-dried tomatoes, spinach, garlic, and Italian seasoning until well combined.
Stuff the Chicken Breasts
- Open each chicken breast and evenly distribute the filling inside the pockets.
- Secure the openings with toothpicks if needed to prevent the filling from spilling out during cooking.
Cooking Methods
Baking Method
- Prepare the Baking Dish: Lightly grease a baking dish with olive oil.
- Arrange the Chicken: Place the stuffed chicken breasts in the dish, drizzle with olive oil, and season with salt and pepper.
- Bake: Cook in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Grilling Method
- Preheat the Grill: Set your grill to medium-high heat.
- Grill the Chicken: Cook the stuffed chicken breasts for 6-7 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C).
Notes
- Perfect Pockets: Use a sharp knife and slice carefully to avoid cutting through.
- Avoid Overfilling: Leave space to prevent the filling from spilling out.
- Check Temperature: Use a thermometer to ensure 165°F without drying out.
- Prep Ahead: Mix the filling or stuff the chicken a day in advance for convenience.