Keto Creamy Polish Mushroom Stuffed Chicken Breast with Garlic-Herb Sauce and Zucchini Noodles

Allergens

Dairy (cream cheese)

Ingredients

• 1. 6 boneless, skinless chicken breasts 2. 8 oz cream cheese, softened 3. 1 cup sautéed mushrooms, chopped 4. 1/2 cup onion, finely chopped 5. 1/4 cup fresh parsley, finely chopped 6. 2 cloves garlic, minced 7. Salt and pepper, to taste 8. 2 medium zucchini 9. Olive oil 10. Garlic
• herb sauce ingredients: a. 1/4 cup olive oil b. 3 cloves garlic, minced c. 1 tbsp fresh dill, chopped d. 1 tbsp fresh chives, chopped e. Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Pound chicken breasts between two sheets of plastic wrap until about 1/4 inch thick.
3. In a bowl, mix cream cheese, sautéed mushrooms, onion, parsley, garlic, salt, and pepper.
4. Divide the mushroom mixture evenly among the chicken breasts, spreading it over one side of each breast.
5. Roll up the filled chicken breasts, securing with toothpicks if necessary.
6. Season the outside of the stuffed chicken breasts with salt and pepper.
7. Heat olive oil in a large oven safe skillet over medium heat. Add the stuffed chicken breasts and cook until browned on all sides.
8. Transfer the skillet to the preheated oven and bake for 20 25 minutes, or until the internal temperature reaches 165°F (74°C).
9. While the chicken is baking, spiralize the zucchini into noodles using a spiralizer or julienne peeler.
10. In a small bowl, whisk together olive oil, minced garlic, chopped dill, chopped chives, salt, and pepper to make the garlic herb sauce.
11. Toss the zucchini noodles in a separate pan with olive oil, seasoning with salt and pepper as desired.
12. Remove the chicken from the oven and let it rest for 5 minutes before slicing.

Chef’s Insight

For an added touch, garnish with fresh parsley and a lemon wedge.

Notes

Serve with a green salad for a complete meal.