Keto-Friendly Crab Stuffed Chicken Breast with Garlic Herb Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large boneless skinless chicken breasts 8 oz fresh lump crabmeat, drained 1/4 cup almond flour 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon smoked paprika 3 tablespoons unsalted butter 1 cup heavy cream 1/2 cup chopped fresh parsley 2 cloves garlic, minced Salt, to taste

Instructions

1. a. Preheat oven to 375°F (190°C). b. Make a horizontal cut in each chicken breast to create a pocket for the crab filling. c. In a bowl, combine crabmeat, almond flour, Parmesan cheese, black pepper, garlic powder, onion powder, and smoked paprika. Mix well. d. Stuff each chicken breast with half of the crab mixture. Secure with toothpicks if needed. e. Season chicken with salt, to taste. f. In a skillet, melt butter over medium heat. Add stuffed chicken breasts and cook for 5 minutes per side or until browned. g. Transfer chicken to an oven safe dish and bake for 20 25 minutes, or until cooked through (internal temperature of 165°F/74°C). h. In the same skillet, add heavy cream, garlic, and parsley. Simmer for 3 4 minutes, stirring occasionally. Season with salt and pepper to taste. i. Remove chicken from oven and let rest for 5 minutes before serving. Drizzle garlic herb sauce over each breast.

Chef’s Insight

This dish is perfect for those following a Keto diet, as it's low in carbs but high in flavor. The combination of crabmeat and chicken breast creates a mouthwatering texture, while the garlic herb sauce adds a savory touch.

Notes

To make the dish even more Keto-friendly, replace butter with coconut oil.