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prep time
15 min
cook time
1 h 43 min
ready time
1 h 58 min
Low Carb Mushroom Walnut Puree Stuffed Chicken
Fresh mushrooms, bright green onion, and aromatic garlic are all roasted in olive oil before being pureed with toasted walnuts for this sophisticated and fragrant chicken stuffing. The chicken itself is only lightly seasoned to allow the puree flavors to really shine. A coating of melted cheese literally seals the deal!
Jessica L.
Net Carbs
8 g
Fiber
1.9 g
Total Carbs
10.3 g
Protein
62.5 g
Fats
38.7 g
639 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
3-½ ounce
Garlic, Fresh
10 clove
Scallions Or Spring Onions, Tops And Bulb, Raw
½ ounce
Olive Oil
3-½ teaspoon
Walnuts
¼ cup
Boneless Skinless Chicken Breast
12 ounce
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Olive Oil
3-½ teaspoon
Provolone Cheese
2 slice- each 3/4 ounce
Recipe Steps
steps 5
1 h 58 min
Step 1
Preheat an oven to 400 degrees. Lay out 3 sheets of aluminum foil. Remove the stems from your mushrooms and arrange the caps in 1 sheet. Remove most of the paper from a head of garlic and remove the top of the head - arrange the garlic head in the center of its own sheet of foil. Arrange the green onion in the final sheet of foil. Coat these ingredients in the first amount of olive oil. Close each foil packet and bake all 3 on a sheet tray in the oven for 60 minutes. Open the foil packets to let the ingredients cool slightly.Step 2
Chop and toss the walnuts into a small pan over low heat. Heat the walnuts for about 60 seconds or until you smell the warm, toasty, nutty smell. Do not let the walnuts burn.Step 3
In a food processor, combine all the ingredients from step 1 and the toasted walnuts in a food processor. For the garlic, simply squeeze the roasted cloves out of their paper encasing. Pulse until you have a fragrant, warm puree.Step 4
Set your oven temperature to 375 degrees. Butterfly individual 6-oz chicken breasts so each breast has a large pocket inside. Stuff the pockets with the mushroom puree and seal them shut with 1-2 toothpicks each. Arrange the stuffed breasts in a glass baking dish. Sprinkle the final amounts of salt, pepper, and olive oil over the chicken.Step 5
Bake uncovered for 40 minutes. Then, remove the dish from the oven and lay a slice of provolone cheese over the top of each chicken breast. Return to your oven to bake for an additional 2-3 minutes or until the cheese has melted.
