Blue Cheese Stuffed Chicken Breast Recipe

❤️ Why I Love This Recipe

✔️ Ready in 30 minutes, these blue cheese stuffed chicken breasts are sure to be a new family favorite!

✔️ This keto-friendly main dish is sure to impress with 46g protein and just 6g carbs per serving!

✔️ This easy stuffed chicken breast recipe makes a beautiful dinner for 4!

🥘 Ingredients

Blue cheese, adds a salty, sharp flavor to the cheese stuffed chicken breast.

Sour cream, be sure to use full fat sour cream.

Lemon juice, from a fresh lemon is best.

Boneless skinless chicken breasts

Coconut flour soaks up any excess moisture from the chicken.

Heavy cream hydrates the dry ingredients allowing for an even coat throughout.

Large eggs help to bind the dry ingredients to the batter.

Ground pork rinds coat the outside of the chicken for the crispy effect.

Roasted red bell peppers add a sweet element to the buffalo sauce

Worcestershire sauce

Garlic cloves

Hot sauce, I love this brand!

Fresh cilantro

🔪 Instructions

For the cheese filling

1. Combine the blue cheese, sour cream, lemon juice, and ground black pepper in a small bowl.
2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff the blue cheese mixture evenly into the chicken.

For the breading

1. Place the flour in a shallow dish. Combine the milk and egg in another shallow dish, stirring well with a whisk. Place the panko in a shallow dish.
2. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.

To cook the chicken

1. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts and is beginning to bubble.
2. Arrange the breaded chicken in the skillet and cook for 4 minutes, or until browned. Turn the chicken over and transfer the skillet in to the oven. Bake 20 minutes, or until done.

For the sauce

1. For the sauce, combine the remaining butter, bell peppers, water, Worcestershire sauce, and garlic in a small saucepan over medium heat. Bring to a simmer and cook until the butter melts.
2. Remove from the heat, and stir in the hot sauce. Transfer the buffalo sauce to a blender and blend on high for 1 minute, until sauce is smooth. Serve the sauce over top of the chicken.

💭 Tips

• Slice the chicken breast with a sharp knife creating a slit in the thickest part of the chicken for the stuffing.
• When buying boneless skinless chicken breast at the grocery store, be sure to look for plump breasts with a pinkish color.

📖 Variations

• Substitute half and half for heavy cream to reduce the fat (if needed).
• Change it up with a mozzarella cream cheese mixture or a broccoli cheese filling.
• Try panko or a simple flour and parmesan cheese coating.

🍽 Equipment

Mixing bowls

Chef knife

Cutting mat

Large skillet

Saucepan

Blender

Serving Suggestions

Serve with a side of Air Fryer Brussel Sprouts, Air Fryer Buffalo Cauliflower, or Mexican Street Corn Salad.

If you are craving dessert, try these Keto Coconut Cupcakes or Keto Chocolate Mint Chip Cookies.