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prep time
15 min
cook time
1 h 0 min
ready time
1 h 15 min
Keto Caprese Stuffed Chicken
What’s better than a caprese salad? A caprese salad stuffed inside a juice chicken breast! Chopped spinach, tomatoes, and fresh basil are combined with olive oil and a drizzle of balsamic. A sprinkle of mozzarella cheese brings it all together!
*This recipe makes 2 large chicken breasts. To cut down on portion size and calories, you may cut each breast in half AFTER baking to create 4 smaller servings.
Jessica L.
Net Carbs
4.5 g
Fiber
1.6 g
Total Carbs
6.1 g
Protein
77.8 g
Fats
20.8 g
539 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Grape Tomato
3 ounce
Spinach
2 ounce
Basil
¼ ounce
Salt
0.5 teaspoon
Black Pepper, Ground
0.5 teaspoon
Balsamic Vinegar
1 tablespoon
Olive Oil
½ tablespoon
Mozzarella Cheese
½ cup, shredded
Boneless Skinless Chicken Breast
1 pound
Salt
0.5 teaspoon
Black Pepper, Ground
0.5 teaspoon
Onion Powder
¼ teaspoon
Garlic, Powder
¼ teaspoon
Recipe Steps
steps 5
1 h 15 min
Step 1
Preheat an oven to 375 degrees and prepare a glass baking dish with pan spray. Roughly chop the tomatoes, spinach, and basil. Combine these ingredients in a bowl with the first amounts of salt and pepper, the balsamic, olive oil, and HALF the mozzarella cheese. Set this bowl aside.Step 2
Prepare the chicken breasts by slicing them through the middle so they are almost fully butterflied - leaving the ends still intact.Step 3
Place HALF of the caprese mix you made in step 1 at the bottom of your baking dish. Place the two chicken breasts on top of the mix. Stuff the remaining caprese mixture into the chicken breasts. You may secure the chicken shut with toothpicks that have been soaked in water.Step 4
Sprinkle the remaining seasonings over the top of the chicken breasts.Step 5
Bake the caprese stuffed chicken for 45 minutes. Then, sprinkle the remaining ¼ cup of mozzarella cheese over the chicken, and bake for 15 minutes more or until the cheese is golden brown.
Comments
Djpringle 3 years ago
Given the reviews, I cut back on the salt. It was good, but I'm going to try it again without putting the salad on the bottom of the baking dish, but put the baked chicken on top of a fresh salad.
Mark 4 years ago
Way too much salt . Where does it all come from..?
recipewriter 4 years ago
If this dish is too salty for you, you can cut down the amount used in Step 1 or omit that amount completely.
kbeauchamp 5 years ago
So easy and delicious! Next time we are going to skip the salt in the chicken breast. A little too salty for our taste. Overall, great recipe, very affordable!