Get the Recipe: Asparagus Stuffed Chicken (low carb + keto)
This Asparagus Stuffed Chicken is loaded with two kinds of cheese, tender asparagus and is rubbed with an Italian herb mix. This one pan, low carb recipe has about 2 net carbs per serving and is ready in 30 minutes.
Ingredients
- 4 chicken breast, small to medium size
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 3/4 cup Gruyere cheese, shredded
- 2 teaspoons minced garlic
- 12 asparagus spears, tough ends removed
- 1 1/2 tablespoons Italian seasoning
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
Instructions
- Preheat the oven to 350 degrees F.
- Combine the cream cheese, mayonnaise, shredded cheese and minced garlic, set aside. Prepare the asparagus by removing the tough ends.
- Butterfly the chicken so it opens like a book. Spread the cheese mixture on the bottom part of the chicken, top with the asparagus spears, fold the top of the chicken over the filling and secure with a toothpick. (see pictures for example)
- Combine the spices together to make a rub. Rub the outside of the chicken with the Italian seasoning mixture.
- Heat an oven safe skillet to medium heat and melt the butter in the skillet. Sear the chicken in the pan 2-3 minutes on each side and place in the oven for 20 minutes at 350 degree F, or until cooked through.
- Allow the chicken to rest at least 5 minutes before cutting.
Notes
Gruyere has amazing flavor, but you can sub this for a good parmesan or asiago if you prefer.
Net carbs are 2.2 g per serving
Serving: 1 Stuffed Chicken Breast, Calories: 349kcal, Carbohydrates: 2.6g, Protein: 33g, Fat: 22.5g, Cholesterol: 125mg, Sodium: 700mg, Fiber: 0.4g, Sugar: 1.3g
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