Stuffed Chicken Breast Recipe

Posted by Chris Cambra on

I like to cook ! It’s relaxing, it’s fun to follow something and make something pleasing to the eye but also great tasting to the palette.  It’s the same feeling I get when I finish building a project and can sit back and admire my work. 

One of my favorite dishes is a stuffed chicken breast, similar to a chicken Nepiev. I tried it for the first time over a year ago and it was a success ! 

My wife and I are followers of Keto we believe it works for us so eating healthy low or no carb meals helps us maintain.

For this tasty recipe I start with some very good sized boneless chicken breasts. The kind that are nice and thick. I cut these up through the middle horizontally and open the chicken like you would open a book.

Before the next steps, preheat your oven to about 400 degrees F (200 degrees C for my metric friends).

Next I stuff the chicken breasts with Philadelphia Cream Cheese Garden Vegetable spread. This makes a nice flavor when biting into the chicken however you can stuff it with whatever you like: cream cheese and spinach, cream cheese and bacon, whatever your heart desires. Kraft also makes a herb and garlic spread as well that works great in this recipe. After stuffing the chicken breasts I fold them back over and let the center hold it together.

Next is the breading of the chicken. Like I mentioned earlier my wife and I follow Keto so low or no carbs if possible. You can use your standard bread crumbs or Planko (sp) but we use something unique to bread the outside of the chicken...pork rinds ! Yes, this isn’t new in Keto circles but believe it or not it tastes great and it’s a great alternative to bread crumbs. I take a good handful and place them in a zip lock bag and crush them until they’re just a bunch of crumbs. I take my folded chicken breasts and dip them into my pork rind crumb mix and I make sure they’re truly saturated. You can also use an egg wash for better adhesion but that’s up to you. 

Next comes the fun part. After all that prep my stomach is starting to growl because it looks so good at this point ! Matter of fact as I write this I hear my stomach growling ! 

I then take a nice 12” or larger iron skillet and thinly layer it with olive oil. Not just a coating and not too much where you get burned from being splashed but enough to give the chicken a nice golden brown look on the outsides. I bring the skillet to heat and make sure that the oil is nice and hot. Safely place the chicken breasts in giving you enough room to flip them over. If they’re huge maybe two at a time. After about two minutes or so depending on how hot your skillet is, flip the chicken. The key is to get that golden brown texture and color of the chicken and breading. Once the chicken is brown on both sides into the oven we go !

Get a large oven safe deep serving dish and of course make sure you grease your dish with either butter or cooking spray to prevent sticking. Place your chicken in and place in the oven. Bake in oven for about 20 minutes at temperature (400F/200C) until the chicken is no longer pink and the juices are running clear. You can also spoon the drippings over the chicken while cooking. 

That’s it ! I love serving this dish with steam broccoli, grilled asparagus and also a cucumber salad. 

Let me know if you’ve tried this recipe and how it came out !  Comment below and let me know your thoughts !

 

 

1 comment


  • Love the work y’all are doing.❤️❤️

    Amie on

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