a quick and simple recipe for keto pesto-stuffed chicken breast.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 stuffed chicken breasts |
Ingredients
- nonstick aluminum foil
- 4 boneless, skinless chicken breasts
- 4 ounces mozzarella cheese, cut into 4 slices
- 5 tablespoons prepared pesto, divided
- 2 eggs
- 2 cups shredded Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
- Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 217 mg |
| Dietary Fiber | 1 g |
| Protein | 53 g |
| Saturated Fat | 14 g |
| Sodium | 1027 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This was quick and easy. I didn’t change anything except I used parchment paper instead of foil so I could tuck in any mozzarella that melted out. Yummy, yummy, yum-yum.
These were excellent! Had huge chicken breasts so cut them in 1/2, the larger ones needed a little more than 1/2 an hour. Roasted parsnips next to them. Cheese oozed out of course but made a lovely crispy mess to eat. Did mix panko with parmesan which worked great and is less expensive.
I made this for dinner tonight and it did not disappoint. I made one change in that I added the parmesan cheese to panko bread crumbs seasoned with Pecorino Romano cheese. The next time, I will double the amount of cheese and pesto stuffing. I used my own homemade pesto and we like it alot. I will also cook for no more than 20-25 minutes. I did turn on the broiler for the last 5 minutes of cook time which browned up the crust nicely. My husband says this is definitely a keeper. Thank you for sharing.
“Delicious” was the verdict of my red meat eating guy. I loved the taste of the pesto and cheese interior with a tasty and crisp crust. I made several small changes. I cooked the breasts in a glass baking dish coated with butter instead of using foil. Like another reviewer, I seasoned the meat before coating. Added some coconut flour to the cheese used after the egg coating, keeping it Keto. Thank you for this excellent recipe.
Absolutely scrumptious! Sometimes it’s hard to imagine that a quick prep will result in a delicious meal, but this was tops. I read the recipe and did a “from memory” rendition…no need to measure anything! I didn’t want to go to the store so I used a red wheat flour and crushed some croutons for the coating. I only had a little bit of mozzarella and a tiny bit of parmesan, so I combined them together. I happened to have some parsley so I threw that on top for the last 10 minutes. The parsley didn’t add to the flavor, but it looked nice! It’s now 2:45 a.m. and I think I’m going to raid the frig for a leftover!
Delicious!
Please forgive me I don’t want to be the annoying person with all the changes. I seasoned the chicken first, used parchment paper on top of the tin foil, added breadcrumbs to the Parmesan coating (yes that makes it non Keto Btw) and broiled it at the very end but it got rave reviews!!!! This recipe needs more love it’s amazing
I use way more pesto and mozzarella than the recipe calls for and it makes for a quick tasty meal.
Divine! Skipped the mozzarella.
Super easy and really tasty! I used bagged shredded mozzarella and bagged shredded parmesan, cooked for 40 minutes came out perfect and juicy. Looked beautiful too. I added garlic salt after baking.
I added asparagus spears to it Turn out great
It was excellent. Will be making this again.
very nice. I do stuffed breasts all the time, but first time with pesto
Absolutely Superb!!! I didn’t have two cups of Parmesan. So I crushed table crackers, and added a tablespoon of Italian season to bread crumb, parmesan mixture coating.