Keto-Friendly Crab Stuffed Chicken Breasts with Garlic Herb Butter Sauce

Allergens

Crustacean shellfish (crab), tree nuts (almond)

Ingredients

• 1. 6 Boneless, skinless chicken breasts 2. 8 Ounces fresh lump crab meat 3. 1/4 Cup almond flour 4. 1/2 Cup grated Parmesan cheese 5. 1/4 Cup chopped fresh parsley 6. 1/4 Cup chopped fresh chives 7. 2 Cloves garlic, minced 8. Salt and pepper, to taste 9. 4 Tablespoons unsalted butter 10. 2 Tablespoons olive oil 11. 1/4 Cup dry white wine (for deglazing) 12. 1/2 Cup chicken broth (for sauce)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine crab meat, almond flour, Parmesan cheese, parsley, chives, garlic, salt, and pepper. Mix well.
3. Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through. Stuff each pocket with the crab mixture. Secure with toothpicks if needed.
4. In a large skillet, heat olive oil over medium high heat. Sear the stuffed chicken breasts for 2 minutes per side, until browned. Transfer to an oven safe dish and bake for 20 25 minutes, or until internal temperature reaches 165°F (74°C).
5. Remove the skillet from heat. Add white wine to deglaze the pan, stirring and scraping up any brown bits. Lower heat to medium and add chicken broth. Simmer for 5 minutes to reduce and thicken sauce. Stir in butter until melted and incorporated. Season with salt and pepper to taste.
6. Slice the baked chicken breasts and drizzle with garlic herb butter sauce before serving.

Chef’s Insight

Use a meat mallet to gently pound the chicken breasts to an even thickness, ensuring consistent cooking.

Notes

For a dairy-free option, replace Parmesan cheese with nutritional yeast and use olive oil instead of butter for the sauce.