Keto Chicken Recipe – Italian Stuffed Chicken Breast

Keto Chicken Recipe – Italian Stuffed Chicken Breast

July 30, 2019 3 By William Morgan


– Hey guys today on
Low Carb with Jennifer,
I am making these Italian
stuffed chicken breast.
They’re stuffed with Italian
flavors, mozzarella cheese,
and then wrapped in prosciutto
and I give you my tips
to keep all the stuffing where it belongs.
You can find this recipe on
my blog, jenniferbanz.com,
and search stuffed chicken.
(soft music)
So we’re going to get started
on our stuffed chicken breast.
It’s Italian stuffed chicken breast
and I’ve got five boneless,
skinless chicken breast right here.
And so to make this easier
and so our filling doesn’t come out
and hopefully these
will stand up in the pan
when we’re done stuffing them,
I’m going to cut a pocket
in the top or in the side.
And you want to cut a big enough pocket
that you can get enough stuffing in there,
but you don’t want to
cut all the way through.
So, just cutting the pocket.
Let’s see.
I’m trying to not get my hands all yucky,
but I’m probably just going
to have to deal with it.
Let me cut this pocket over
here a little bit more.
You want to get a lot
of stuffing in there.
Just like that.
So we’re also going to
put some basil in these
and we’re going to season each one
with salt and pepper really
liberally inside and out.
So there’s that pocket.
And then we’re also going
to wrap them in prosciutto.
So I’m going to get all of these open.
A pocket cut into all of these.
And the way chicken breasts are made,
you’ve got this, the tenderloin here,
and you might cut through.
It’s fine.
You just want to try not
to cut down in the bottom.
Then the stuffs going to run
out the bottom of the chicken.
You want a big enough pocket.
It’s going to hold a lot
of delicious filling.
Last one.
(soft music)
Okay.
So I was going to do five chicken breast,
but I’m only doing four because one of ’em
had a big gash in it.
I guess it came like that from the store,
so I’m not going to use that one.
It really wouldn’t do
well with the stuffing,
cutting a pocket in it.
So now I’m seasoning the insides
of these with salt and pepper
and then I’m going to flip ’em over
and I’m going to season the other side.
Chicken breasts are pretty bland.
So you want lots of flavor.
Okay now I’m going to flip ’em
over and do the other side.
I love this recipe.
It’s not quite a 30 minute recipe
but it’s you can be ready
in less than an hour
and that is perfect for
a week night dinner.
And I think it’s something that
even my picky kids would eat,
so that is always a plus.
And I would serve this
with like an arugula salad
if you like arugula.
I love arugula.
Or you could even do a spinach salad.
Something light.
So now we can flip these back over.
And then we can put our stuffing.
So our stuffing is simple.
I’m going to start with ooh.
I’m going to start with some basil leaves
and I’m just going to
lay those in the bottom.
Of each one.
Just a little layer of basil.
I had to get some, any of
the tough stems in there.
Put a little in there.
That’s a big one.
Okay.
And now I’ve got some
mozzarella cheese here
and I’m going to add in a
teaspoon of Italian seasoning.
I’m a just stir that up.
And then we can put that
in our chicken breast.
So I’m just going to stuff
this as much as I can,
as much of the mozzarella as I
can, into the chicken breast.
Oh yeah, this is going to be so good.
Little bit more in that one.
You can see this how just
how easy this recipe is
as we are almost done preparing it,
and then all it has to do is bake.
Okay I’ve got some sheets
of prosciutto here.
So, and now we’re just
going to take a sheet
or slice of the prosciutto,
and we’re going to wrap it
around the chicken breast,
and then put it seam
side down so it stays.
Just like this.
And now we can just put this up.
With the stuffing up and then
our stuffing is less likely
to come out of the chicken
and you know when you make,
you spend all this time making
a stuffed chicken breast
and then all of your stuffing
melts out into your pan.
So this kind of helps prevent that
just by putting it, the stuffing up.
I’m glad I didn’t do five chicken breast.
It wouldn’t have fit in my pan.
Okay, this one’s big.
Okay last one.
Okay.
Look at that and now
we’re going to put some,
some cherry tomatoes or grape tomatoes
all around the chicken.
Whenever they cook in the
oven they’re going to pop,
and they’re going to make a sauce.
We’re also going to put some
balsamic vinegar in here.
It is going to be delicious.
So we have a quarter of
a cup of balsamic vinegar
and as this cooks in the
oven, it’s going to reduce.
I’m just going to pour
this all over the tomatoes,
but it’ll get all under the chicken
and reduce and make a yummy sauce.
That was so fast.
We’re all ready to put this in the oven.
We’re going to bake it 400 degrees,
but I’m not going to give you a time.
I’m going to tell you
that you need to check it
with a meat thermometer
to make sure your chicken
is cooked all the way through.
You want to get to a temperature.
Make sure even the stuffing
and the thickest part
of the chicken is 165 degrees Fahrenheit.
Okay, our stuffed Italian
stuffed chicken breasts
are fresh out of the oven
and they look amazing.
These took about 40 to 45 minutes.
And the last 15 minutes, I
turned the heat up to 425.
And now I’ve got some butter
that I am laying out on top.
And it’s just going to make
that sauce so luscious.
These are going to melt.
You know, I put a sprinkle
of basil on there.
Make it pretty.
So we’re going to get these melted.
Doesn’t that look amazing?
And after these melts, I’m going
to let it fall into the sauce,
and that’s going to melt in the sauce
and then we can spoon some
of that sauce on there
and it’s going to taste so amazing.
Cut that one in half.
Half down there.
And half over there.
Yup, that’s good.
That’s the stuff.
So now we can just take some of this sauce
and spoon it over our chicken.
We’ve got those tomatoes.
This is going to be some
very flavorful chicken.
And it is a very pretty dish.
This will be great to serve for company
or family that you have visiting.
Look at that all right.
Let’s serve some of this onto our plate
and then I’m going to cut into it,
and you are going to see how
amazing this filling looks.
There we go.
Move this pan out of the way.
Okay let’s cut into this.
Ooh.
Our prosciutto got nice and crispy
and that’s why I like using the prosciutto
for this instead of
bacon because oh look at.
That looks fabulous.
The bacon just it kind of stays flabby,
but the prosciutto because
it’s already pretty thin,
it gets nice and crispy
on top and it is so good.
And guys, thank you so much for watching.
I hope you liked this
video and I hope you go
to my website jenniferbanz.com,
and you search for stuffed chicken breast
and you make this recipe
and make it for your family
and they’re going to love it.
And I will see you guys later.
Bye.
(gentle music)