Creamy Keto Crab & Asparagus Stuffed Chicken Breast with Lemon Herb Sauce

Allergens

Fish (crab), Dairy (cream cheese)

Ingredients

• 6 chicken breasts, boneless and skinless 1 pound fresh asparagus, trimmed 8 ounces lump crab meat 4 ounces cream cheese, softened 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 1/4 cup chopped fresh parsley Salt and pepper, to taste For the Lemon Herb Sauce: + 1/3 cup olive oil + 2 tablespoons lemon juice + 1 tablespoon Dijon mustard + 2 cloves garlic, minced + 1/4 cup chopped fresh basil + Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Make a horizontal cut in each chicken breast to create a pocket for stuffing.
3. In a bowl, mix crab meat, cream cheese, half of the lemon juice, garlic, and half of the parsley. Season with salt and pepper.
4. Stuff each chicken breast with the crab mixture, and wrap asparagus around the stuffed chicken.
5. Place stuffed chicken in a greased baking dish, season with remaining lemon juice and parsley.
6. Bake for 30 35 minutes or until internal temperature reaches 165°F (74°C).
7. While the chicken bakes, whisk together all Lemon Herb Sauce ingredients in a bowl.
8. Once the chicken is cooked, let it rest for 5 minutes before slicing.
9. Serve the chicken and asparagus with the sauce drizzled on top.

Chef’s Insight

To achieve the perfect tenderness, use a meat thermometer to check the internal temperature of the chicken.

Notes

Use fresh crab and ingredients for best results.