Keto Brie and Pesto Stuffed Chicken

This Keto Brie and Pesto Stuffed Chicken one of my favourite ways to prepare chicken breasts.

I designed this recipe based on my favourite brie and pesto sandwich we used to make when I worked at a French bakery. It was SO delicious but so calorie dense.

I decided to remove the bread and use the filling to make this! I also added an almond flour coating on the chicken so you don't feel like you are missing out on the bread element.

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This is a great dinner for picky eaters or kids as well. It makes chicken fun and tasty!

I cook my chicken in the air fryer because I love how moist it comes out but this also works great in the oven. I've included instructions for both!

Let me know what you think if you give it a try!

PS. If you don't have brie, mozzarella can also work in this recipe!

The coating on the chicken breast is made up of almond flour, parmesan cheese and simple spices.

This coating works great! I've used it in many low carb chicken recipes. The almond flour acts as bread crumbs to create the crispy outside while the parmesan cheese melts and adds flavour.

To have a coating, we of course need an egg wash to help it stick!

The egg wash is simply 2 whole eggs and 1 tbsp of basil pesto whisked together. You'll find you might not need all of the egg mixture.

For the filling, I used my favourite Classico brand basil pesto but you are welcome to use any pesto you prefer.

I also used a creamy brie cheese and fire roasted red peppers that were jarred. But you again, you are totally welcome to use a different brand or make your own roasted red peppers at home!

Overall, this keto chicken breast recipe is one that I think the whole family will love. It makes for a very easy keto meal or low carb dinner and is an awesome recipe to try out if you just purchased an air fryer.

I used the Ninja air fryer for this keto chicken recipe and 18min at 360*F has the chicken coming out perfect every time! I highly suggest this air fryer if you are ever interested in purchasing one. It's very handy to have.

I also use my Food Scale to weigh everything to track the nutritional information of the recipe.

If you are looking for a food scale, I LOVE the Digital Nutrition Food Scale. I have used it for 6+ years and only replace the batteries twice, which I find insane. It's never failed me.

It can also have foods programmed into it so it tells you not only the weight but also the nutrition facts based on the weight.

It also comes with a library of common foods like chicken breast already programmed into it. I hate sounding salesy but I'm honestly just a huge fan and I'd never switch brands after using this one.

Alright, alright, I got rambling. Now back to the recipe…

Ingredients In Keto Brie and Pesto Stuffed Chicken

Basil Pesto
Brie
Chicken Breasts
Eggs
Roasted Red Peppers
Almond Flour
Parmesan Cheese
Basil

Tools I Used To Make Keto Brie and Pesto Stuffed Chicken Breast

Plastic Bag
Rolling Pin (for flattening/tenderizing chicken breasts, optional)
Sharp Knife
Air Fryer (optional, an oven can be used)
Whisk
Fork
Aluminum Foil
Spray Oil
Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.
Food Scale (optional but this is my favourite food scale, literally lasts a year on one set of batteries, I've had mine for ~4 years now and it's never once let me down, PLUS it will give you nutrition facts for tons of food items based on their weight and you can even add your own)

Tips For Making Keto Brie and Pesto Stuffed Chicken

I like to use a ziplock bag and a rolling pin to flatten my chicken breasts and tenderize them a bit before baking. This step isn't necessary but I find it makes fitting the fillings in them easier if you are butterflying them.
I use toothpicks to hold the chicken breast's filling in while dipping and coating them. I typically remove them before baking because they are no longer necessary!
Don't have brie? These are also great with mozzarella cheese!
Don't have roasted red peppers? Try tomatoes.
These turn out amazing in the air fryer but these are also completely oven-friendly!

How To Store and Re-Heat Keto Brie and Pesto Chicken Breast

Store these chicken breasts in the fridge for up to 3 days or freeze between layers of wax paper in a plastic or glass container for up to 3 months.
If in the fridge, re-heat in a pre-heated air fryer at 350*F for 4-8min OR in an oven at 350*F for 12-18min or until warm in the center.
If in the freezer, re-heat in a pre-heated air fryer at 350*F for 12-18min or until warm in the center OR in an oven at 350*F for 25-30min or until warm in the center.

Keto Brie and Pesto Stuffed Chicken Recipe

Serves: 3

Ingredients:

Stuffed Chicken

3 chicken breasts
3 tbsp basil pesto, 45g
5-6oz sliced brie cheese
3 large slices of roasted red peppers (jarred work great but you can also make your own if you prefer)

Egg Wash

2 eggs
1 tbsp basil pesto, 15g

Coating

1/4 cup almond flour, 30g
1/3 cup grated parmesan cheese, 40g
1 tsp basil
1/8 tsp salt
pepper as desired

Directions:

Pre-heat your air fryer to 360*F for 5min.
Butterfly or slice a pocket in the side of your chicken breast. Here is a video example of slicing a pocket.
Spread 1 tablespoon of pesto on one side, layer the brie cheese (1.5-2oz per chicken breast) and then roasted red pepper slices.
Fold the chicken back together so the filling is covered. (I use toothpicks here to make the process easier and remove them before baking). Repeat this process for all three chicken breasts.
Whisk together the two eggs and 1 tbsp pesto in a shallow bowl, set aside.
In another shallow bowl, add the almond flour, parmesan cheese, basil, salt and pepper and whisk together.
Place your first filled chicken breast in the egg wash and use a spoon to ladle the liquid over the top of the chicken breast to coat it well.
Then place the chicken breast into the parmesan coating and use a fork or your hands to sprinkle some of the coating on the top of the chicken as well.
Again, repeat this process for the rest of the chicken breasts.
Line your air fryer with a piece of foil with the edges slightly folded over to prevent spillage. Spray the foil with oil then place a chicken breast on top.
If air frying, you may only want to air fry one or two chicken breasts at a time. Put your air fryer on for 18min. It should be cooked through! If not, cook an extra couple minutes (this is based on one chicken breast at a time). If you are baking these in the oven, pre-heat the oven to 350*F, place the chicken breasts on a lined baking sheet with greased foil and bake for 25-30min or until cooked through. Enjoy your Keto Brie and Pesto Stuffed Chicken Breast!

Nutrition for 1/3 of recipe (1 large chicken breast): 453 calories | 34.7g fat | 2.5g NET carbs | 31g protein | 1.4g fiber

Store these chicken breasts in the fridge for up to 3 days or freeze between layers of wax paper in a plastic or glass container for up to 3 months.

If in the fridge, re-heat in a pre-heated air fryer at 350*F for 4-8min OR in an oven at 350*F for 12-18min or until warm in the center.

If in the freezer, re-heat in a pre-heated air fryer at 350*F for 12-18min or until warm in the center OR in an oven at 350*F for 25-30min or until warm in the center.

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Keto Brie and Pesto Stuffed Chicken

Prep Time12

Cook Time18

Total Time30

Course: dinner, lunch, Main Course

Keyword: chicken breast, keto brie and pesto chicken, stuffed chicken

Servings: chicken breasts

Calories: 453kcal

Ingredients

Stuffed Chicken

3 chicken breasts
3 tbsp basil pesto 45g
5-6 oz sliced brie cheese
3 large slices of fire roasted red peppers jarred work great but you can also make your own if you prefer

Egg Wash

2 eggs
1 tbsp basil pesto 15g

Coating

1/4 cup almond flour 30g
1/3 cup grated parmesan cheese 40g
1 tsp basil
1/8 tsp salt
pepper as desired

Instructions

Pre-heat your air fryer to 360*F for 5min.
Butterfly or slice a pocket in the side of your chicken breast. Here is a video example of slicing a pocket.
Spread 1 tablespoon of pesto on one side, layer the brie cheese (1.5-2oz per chicken breast) and then roasted red pepper slices.
Fold the chicken back together so the filling is covered. (I use toothpicks here to make the process easier and remove them before baking). Repeat this process for all three chicken breasts.
Whisk together the two eggs and 1 tbsp pesto in a shallow bowl, set aside.
In another shallow bowl, add the almond flour, parmesan cheese, basil, salt and pepper and whisk together.
Place your first filled chicken breast in the egg wash and use a spoon to ladle the liquid over the top of the chicken breast to coat it well.
Then place the chicken breast into the parmesan coating and use a fork or your hands to sprinkle some of the coating on the top of the chicken as well.
Again, repeat this process for the rest of the chicken breasts.
Line your air fryer with a piece of foil with the edges slightly folded over to prevent spillage. Spray the foil with oil then place a chicken breast on top.
If air frying, you may only want to air fry one or two chicken breasts at a time. Put your air fryer on for 18min. It should be cooked through! If not, cook an extra couple minutes (this is based on one chicken breast at a time). If you are baking these in the oven, pre-heat the oven to 350*F, place the chicken breasts on a lined baking sheet with greased foil and bake for 25-30min or until cooked through.

Notes

Ingredient List

Basil Pesto
Brie
Chicken Breasts
Eggs
Fire Roasted Red Peppers
Almond Flour
Parmesan Cheese
Basil

Tips For Making Keto Brie and Pesto Stuffed Chicken

I like to use a ziplock bag and a rolling pin to flatten my chicken breasts and tenderize them a bit before baking. This step isn't necessary but I find it makes fitting the fillings in them easier if you are butterflying them.
I use toothpicks to hold the chicken breast's filling in while dipping and coating them. I typically remove them before baking because they are no longer necessary!
Don't have brie? These are also great with mozzarella cheese!
Don't have roasted red peppers? Try tomatoes.
These turn out amazing in the air fryer but these are also completely oven-friendly!

Tips

Store these chicken breasts in the fridge for up to 3 days or freeze between layers of wax paper in a plastic or glass container for up to 3 months.
If in the fridge, re-heat in a pre-heated air fryer at 350*F for 4-8min OR in an oven at 350*F for 12-18min or until warm in the center.
If in the freezer, re-heat in a pre-heated air fryer at 350*F for 12-18min or until warm in the center OR in an oven at 350*F for 25-30min or until warm in the center.