No, this isn’t some low-fat soulless chicken breast for your soulless low-fat diet. It’s high in fat, low in carbs, and stuffed with herbs and prosciutto-wrapped goat cheese (so it doesn’t ooze out). Say bye-bye to that dry/tasteless chicken breast forever.
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✅Herb goat cheese stuffed chicken breast
Total Carbs/Serving: 5.1g
Total Net Carbs/Serving: 4.6g
Nutrition: 737.5 Calories/75.1g Protein/47g Fat/.5g Fiber
➡2 Chicken breasts, boneless and skinless
Sea salt and black pepper
2 oz. Prosciutto (4 slices)
4 oz Crumbled goat cheese, softened
1 Large egg white
1 tbsp. Finely minced parsley
1 tbsp. Finely minced chives
1 tbsp. Minced shallots
Zest from 1 small lemon
2 tbsp. Olive oil
2 Cloves garlic, crushed
2 tbsp. butter
1. Preheat oven to 375
2. In a mixing bowl, beat the egg white until slightly frothy; add in goat cheese, parsley, chives, shallot and lemon zest; mix until combined. Set aside.
3. Using a paring knife, make an incision in the side of each chicken breast, about 3” long, being careful not to cut the other side of the breast. Season the chicken with salt and pepper.
4. Add the cheese mixture to the center of 1 ounce of prosciutto (2 slices). Fold the prosciutto’s sides to create a pouch. Carefully stuff the pouch into the chicken breast. Use kitchen twine to tie the chicken to “seal” the incision. Repeat for the remaining chicken.
5. Heat the olive oil in an ovenproof pan over medium high heat. Once the oil is hot add the chicken breast to brown it on one side, about 3-5 minutes.
6. Add the butter and garlic, flip the breasts and place in the oven until the chicken reaches an internal temperature of 160 degrees, about 10-12 minutes. Remove chicken from oven and let rest for 5 minutes. Remove the kitchen twine before slicing and serving.
🔔NOTE: You can omit the prosciutto and just stiff each breast with the cheese mixture if you prefer. The egg white and the kitchen twine help to prevent the cheese from seeping out too much.
If you don’t have prosciutto, substitute with a small, thin slice of ham.