Tonight I took one of my favorite recipes and “keto-fied” it! (One of my favorite things to do the days!)
Broccoli & Cheese Stuffed Chicken!
Recipe below! I hope you enjoy it as much as my family does!
Is there a recipe you’d like to see “keto-fied”? Reach out and let me know!
Broccoli & Cheese Stuffed Chicken
My favorite homemade stuffed chicken - "keto-fied"! ❤
- 4 Boneless, Skinless Chicken Breasts
- 1 Bag Frozen Broccoli
- 4 Slices Fresh Mozzarella Cheese
- 1 Jar Alfredo Sauce
- 2 Eggs
- 1 Bag Spicy Pork Rinds Crushed
- Olive oil cooking spray
- Dash Ground Black Pepper
- Dash Pink Himalayan Salt
- 1/4 Tsp Paprika
- Roasted Red Peppers
Using a knife, cut a slit in each chicken breast to make a pocket. Set aside.
Prepare frozen broccoli per directions on package. Drain and set aside.
In a bowl, beat 2 eggs. Mix crushed pork rinds, pepper, salt and paprika into a second bowl.
Dip each chicken breast first in the egg and then immediately in the pork rinds. Once completely covered, place in greased baking dish.
Once all chicken are covered with the pork rind mixture, carefully open each slit and stuff with cooked broccoli and add a slice of mozzarella cheese. Add a tablespoon of alfredo sauce to stuffing mixture as well. Use a wet toothpick to hold the chicken closed. Repeat with all chicken breasts.
Bake at 425° in a baking dish for 40 minutes.
Remove from oven and drizzle some heated alfredo sauce on top. Serve with extra broccoli on side!