Keto Stuff 'N' Stuff Chicken 'N' Cheese
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Juicy Chicken Breasts OOZING with |
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| First thing you need to do is butterfly you chicken breasts by halving them lengthwise. Be careful not to cut all the way! Season your chicken with a pinch of salt and pepper. |
| Next, smear on a dip or cream cheese spread, I happened to have a spinach artichoke dip that was convenient to use. You can customize this to whatever you happen to have on hand. Then, for added nutrients, I added spinach that I just placed on top. |
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| I then added a slice of Havarti dill cheese and some parmesan cheese because again, I had some in the fridge and it seemed like a good idea! |
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Next, you need to close up the chicken breast and secure it with toothpicks. I used several and cut off the pointy ends to make sure everything was tucked in and closed up. Try to make sure they're closed as best you can so that when you cook them, not too much will leak out from the inside. |
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I love using Hungarian paprika when I sauté chicken breasts. It has a wonderful mild peppery flavor and gives the chicken a deep rich color. Season with more salt and pepper. |
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Heat a skillet over medium heat with olive oil and a pad of butter. Add your chicken when the pan is hot. Don't flip the chicken until a couple of minutes have gone by to get a nice sear on it. |
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Your chicken should have a nice golden, browned color when it's all done. It will take approximately 5-7 minutes per side depending on the thickness of your chicken. Internal temp needs to register 165 degrees F when fully cooked. |
When the chicken is cut into, all that cheese and goodness comes spilling out!
SO GOOD!
Keto Stuff n' Stuff Chicken n' Cheese Recipe
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4
Ingredients:
- 4 chicken breasts (boneless and skinless)
- 4 slices of havarti dill cheese (OR provolone, mozzarella, white cheddar, your preference!)
- 1/2 cup creamy spread (I used Tostito's pre-made spinach artichoke dip. Cream cheese will work or any soft cheese dip)
- 1/2 cup shredded parmesan cheese (OR whichever shredded cheese variety you like)
- 1 cup fresh spinach leaves (optional)
- 1 Tbsp paprika (Hungarian paprika is my favorite!)
- salt and pepper to taste
- 2 Tbsp olive oil and a pad of butter for cooking
- parsley for garnish
- 10+ wooden toothpicks to secure the chicken breasts
Directions:
- Butterfly you chicken breasts lengthwise making sure you don't cut the halves all the way through. Sprinkle with salt and pepper.
- Smear on whatever creamy spread you chose. About 1 Tbsp per breast. Then layer on a few spinach leaves, followed by a slice of cheese (havarti dill), and topped with more cheese (parmesan). Sprinkle paprika on the chicken as well as more salt and pepper.
- Fold the halves back together and use the toothpicks to pinch the sides closed. Cut off the sharp pointy ends with scissors.
- Over medium heat, add 1 Tbsp or so of olive oil and 1 Tbsp of butter to a skillet pan. When it's hot, add the chicken breasts.
- Sauté each side 5-7 minutes, turning every now and then. Chicken should be golden brown in color when it's done and have an internal temperature of 165 degrees F.
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