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Pesto-Stuffed Chicken Breast
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Baked keto chicken breast stuffed with pesto and mozzarella, coated in eggs and Parmesan cheese for a delicious meal.
Ingredients:
  • nonstick aluminum foil
  • 4 boneless, skinless chicken breasts
  • 4 ounces mozzarella cheese, cut into 4 slices
  • 5 tablespoons prepared pesto, divided
  • 2 cups shredded Parmesan cheese
Instructions:
  • Preheat your oven to 400°F (200°C) while you line a baking sheet with aluminum foil.
  • Make a slit in each chicken breast to create a pocket. Stuff each chicken breast pocket evenly with 1 slice of mozzarella cheese and 1 tablespoon of pesto.
  • In a bowl, mix eggs with the remaining 1 tablespoon of pesto. Put Parmesan cheese in a shallow dish. Dip chicken in the egg mixture, then coat with Parmesan cheese. Transfer the coated chicken breast to the prepared baking sheet.
  • Roast in the oven until chicken is fully cooked and juices run clear, about 20-30 minutes. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).

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