Keto Stuffed Chicken Breast Recipe

Name: Keto Stuffed Chicken Breast Recipe
Total time: 55
Yield: 2
Ingredients: 1 ½ cups basil leaves; ⅓ cup olive oil; 2 tablespoons pine nuts; 2 cloves garlic, roughly chopped; ½ lemon, zested and juiced; salt and freshly ground black pepper to taste; ½ head cauliflower, broken into florets; 1 tablespoon garlic powder; 1 pinch cayenne pepper; salt and freshly ground black pepper to taste; 2 chicken breasts; 3 tablespoons coconut oil

Recipe by Keto Summit from allrecipes.com

Dinner 55 Mins.

Ingredients

2 servings

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1 ½ cups basil leaves
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⅓ cup olive oil
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2 tablespoons pine nuts
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2 cloves garlic, roughly chopped
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½ lemon, zested and juiced
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salt and freshly ground black pepper to taste

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½ head cauliflower, broken into florets
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1 tablespoon garlic powder
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1 pinch cayenne pepper
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salt and freshly ground black pepper to taste
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2 chicken breasts
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3 tablespoons coconut oil

Instructions

Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender. Process until well blended. Transfer pesto to a container and store in the refrigerator until needed.
Preheat the oven to 350 degrees F (175 degrees C).
Place cauliflower in a steamer insert inside a saucepan filled with 1 inch of water. Cover saucepan, bring to a boil, and steam cauliflower until tender, 5 to 10 minutes. Transfer cooked cauliflower to the blender; add 2 tablespoons of pesto and blend.
Mix garlic powder, cayenne, salt, and pepper together in a small bowl. Place chicken on a work surface and rub spice mixture equally into breasts.
Make a deep cut in the side of each breast to create an opening for stuffing. Heat coconut oil in a skillet over medium heat. Fry chicken on both sides until slightly browned, about 5 minutes total.
Return chicken to the work surface and let cool until safe to handle. Spoon pesto-cauliflower mixture into the pocket of each breast and place on a rimmed baking tray.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).