Keto Stuffed Chicken Boats. I have made and stuffed chicken breasts before but never like this. Usually you have to slice the breast from the side to make a pocket, the tenderloin tends to fall off and…what a mess, but not these pretty puppies. The opening is made in the top hence the name keto stuffed chicken boats cause/and…that’s exactly what they look like. The addition of a few cherry tomatoes are perfect with it as the flavors go so well together and also take the same amount of time to cook.
They are very easy to put together and cook, that foil is what sets and keeps the boats upright and…because of the way they are cooked, they stay exceptionally moist. I first made and tested one but only took a few pics and didn’t measure my ingredients so I had to make it again and awe, had to eat one again too. Chicken breasts as you probably know have become ridiculously large and can top out the scales at 13-14 ounces. If you can get smaller ones then great and good luck so if you end up with larger breasts then they should be cut in half and shared with a hungry buddy.
A little secret here and I’m not kidding. I dropped the already cooked danged thing on the floor but luckily it was still stuffed with the foil still in it and it held together beautifully and yep… I ate it. This keto stuffed chicken boats recipe will serve two people so two breasts will feed four hungry people.
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- 2 Large Chicken Breasts/Tenderloin Attached Room Temperature
- 6 Oz Softened Cream Cheese
- ¼-⅓ C Squeezed Chopped Spinach
- 2 T Lemon Juice (Optional But Delicious)
- 3 Oz Shredded Mozzarella Cheese
- 3 T Parmesan Cheese + More Later
- ¼ t Salt +
- ¼ t Pepper +
- ¼ t Paprika Or More As Needed
- 2 T Butter +
- 4 Lemon Wedges As Garnish
- Preheat oven to 350°.
- Mix cream cheese, spinach, ½ Parmesan cheese, ½ mozzarella cheese, lemon juice and S&P making sure it is mixed well.
- Melt butter in sauce pan large enough to fit both breasts.
- With a sharp knife cut a slit about ½ way down the top center of chicken.
- Now with you knife at a 45° angle and starting from the original cut, slice into and down each side making your pocket.
- Take two pieces of foil and shape them the size of your opening and stuff it inside and making sure the top is flat to the chicken top.
- Turn over to the bottom, sprinkle with salt, pepper & paprika. Turn and repeat on the top.
- Melt butter in sauce pan large enough to fit both breasts.
- Starting with bottom down, sauté in butter until nicely browned, turn and repeat with top. (About 5-6 minutes per side).
- Set on counter, take out foil and stuff.
- Smear butter in glass baking dish, placing breasts on top, and bake 16-18 minutes.
- If serving small tomatoes put them in your baking dish now.
- Remove from oven, sprinkle with last of mozzarella & Parmesan cheese, return to oven for 5-6 minutes or until just beginning to ever so lightly brown.
- Split breasts lengthwise to serve two people and plate shown is for two.
- 4 Servings
- 391 Calories, 31.9g Protein, 27.6g Fat, 3.6g Carbs, 0.9g Fiber, 2.7g Net Carbs