Keto Boerewors-Stuffed Chicken Breasts with Creamy Mushroom Sauce

Allergens

Dairy (Cream Cheese, Heavy Cream), Meat (Ground Sausage)

Ingredients

• 6 boneless, skinless chicken breasts
• 1 pound ground boerewors sausage meat (gluten
• free)
• Salt and black pepper, to taste
• 8 ounces cream cheese, softened
• 2 tablespoons chopped fresh parsley
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound white button mushrooms, sliced
• 1 cup heavy cream
• 1 teaspoon crushed dried rosemary
• 1 teaspoon crushed dried thyme
• 1/4 teaspoon ground nutmeg
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Make a horizontal cut in each chicken breast to create a pocket for the filling. Season the inside and outside of the chicken with salt and black pepper.
3. In a bowl, mix together boerewors sausage meat, softened cream cheese, and chopped parsley. Stuff each chicken breast with the mixture and secure with toothpicks if necessary.
4. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Sear the stuffed chicken breasts for 3 minutes per side, until golden brown. Transfer to a baking dish and bake for 20 25 minutes or until cooked through.
5. In the same skillet, add another tablespoon of olive oil, onions, and garlic. Sauté for 3 4 minutes until softened.
6. Add sliced mushrooms to the skillet and cook for an additional 5 minutes.
7. Stir in heavy cream, crushed rosemary, thyme, and ground nutmeg. Simmer for 5 minutes or until sauce thickens. Season with salt and pepper.
8. Serve the creamy mushroom sauce over the cooked chicken breasts, garnished with fresh parsley.

Chef’s Insight

To add an extra layer of flavor to the boerewors-stuffed chicken, consider marinating the chicken breasts in a mixture of olive oil, crushed garlic, and fresh herbs before stuffing them.

Notes

This recipe is perfect for a dinner party or special occasion. The combination of flavors and textures ensures a satisfying and memorable dining experience.