“Exquisite Dutch Keto Stroopwafel Stuffed Chicken with Creamy Leek Sauce and Asparagus”
Discover this easy and delicious Dutch Keto Stroopwafel Stuffed Chicken with Creamy Leek Sauce and Asparagus recipe, perfect for those following a low-carb diet. Indulge in the mouthwatering blend of sweet and savory flavors while enjoying a meal that is both simple to prepare and visually stunning.
Allergens
Dairy (heavy cream), Wheat (stroopwafels)
Ingredients
- 6 large boneless, skinless chicken breasts
- 6 Dutch stroopwafels
- 2 cups heavy cream
- 3 large leeks, white and light green parts only, chopped
- 1 lb fresh asparagus, trimmed
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut a pocket into each chicken breast and stuff with a stroopwafel. Secure with toothpicks if necessary.
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Cook the stuffed chicken breasts until browned on both sides, about 2 3 minutes per side. Transfer to a baking dish and bake for 20 25 minutes or until cooked through.
- In a separate pan, sauté leeks in butter until tender, then add heavy cream. Simmer until thickened. Season with salt and pepper.
- Steam asparagus until tender but still crisp, about 4 5 minutes.
- Remove chicken from oven, discard toothpicks, and slice. Serve stuffed chicken alongside leek sauce and asparagus.
Chef’s Insight
For an extra touch of flavor, consider browning the outsides of the stuffed chicken breasts on the stovetop before baking.
Notes
For a spicier version, add crushed red pepper flakes to the leek sauce.