Low Carb Red Pepper and Asiago Stuffed Chicken
Finding easy Keto/Low-Carb weeknight meals can be a game-changer for busy schedules. One such standout recipe is this red pepper and asiago stuffed chicken. This dish is not only flavorful but also simple to prepare, making it perfect for a quick and satisfying dinner. With its versatility and ease of preparation, it’s sure to become a family favorite.
How to Make It
Step 1
Preheat the oven to 375°F/190°C. Dice the tomatoes and red peppers, chop the parsley, and shred the asiago cheese. Combine tomatoes, asiago cheese, parsley, roasted peppers, and almond flour in a bowl. Reserved some chopped parsley for garnish.
Step 2
Cut a pocket into each chicken breast with a sharp knife. Spoon a third of the filling into each breast pocket and secure with toothpicks. Season with salt, pepper, and paprika.
Step 3
In an oven-safe skillet, heat olive oil over medium heat. Sear the chicken on both sides until golden. Transfer the skillet to the oven and bake for 15 minutes or until the chicken is thoroughly cooked.
Step 4
Let the chicken rest for 10 minutes before slicing. Plate onto a platter and garnish with the reserved parsley. Serve and enjoy!
Ingredients
- Tomato 2 medium – 2 3/5" diameter
- Roasted Red Peppers 1 pepper
- Parsley 0.25 cup, chopped
- Asiago cheese 1 cup, shredded
- Almond flour 0.5 cup
- Chicken breast 3 large – split
- Salt 0.5 tsp
- Black pepper 0.5 tsp
- Paprika 0.5 tsp
- Extra virgin olive oil 1 tbsp