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Italian chicken breasts stuffed with pesto sauce & cream cheese, Keto-Friendly

  • Time: 30 min

  • Yield : 2

  • Meal

    :

    Lunch, Dinner

  • Course : Main Dish

  • Categories

    :

    Keto, Low Carb

  • Dominant : Chicken


Method


Preheating: Preheat the air fryer to 180°C (350°F). For the oven, preheat it to 190°C (375°F).

Preparing the Chicken: Place the chicken breasts on a chopping board and create a horizontal pocket in each.

Mixing the Filling: Mix together the cream cheese, pesto, and Parmesan cheese.

Stuffing the Chicken: Fill the chicken breast pockets evenly with the cheese mixture, then fold the tops over and secure with toothpicks.

Seasoning: Drizzle avocado oil over the chicken breasts, rubbing it in, and season both sides with sea salt and ground black pepper.

Cooking: Put the stuffed chicken breasts in the preheated air fryer or oven and cook for 18–20 minutes (25–30 minutes for the oven) until golden and thoroughly cooked.

Serving with ideas: Zoodles, Keto-Friendly, Vegetable Pasta, Keto-Friendly, Roasted Vegetables, Keto-Friendly, Sautéed Vegetables, Keto-Friendly, Steamed Vegetables, Keto-Friendly, Vegetables Stir-Fry, Keto-Friendly or Zucchini Fritters, Keto-Friendly.

Refrigerate: Let the stuffed chicken cool completely, then store in an airtight container in the fridge for up to 3 days.

Freeze: Wrap each stuffed chicken breast individually in plastic wrap and foil, then freeze in a sealed bag or container for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Ingredients