Keto Brie and Pesto Stuffed Chicken

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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.

Nutrition