Keto-Friendly French Snack: Garlic Herb Stuffed Chicken Roulade with Roasted Asparagus

Allergens

Eggs (in feta cheese)

Ingredients

• 6 large chicken breasts, boneless and skinless
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 4 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound fresh asparagus
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together spinach, feta cheese, garlic, basil, parsley, salt, and black pepper. Set aside.
3. Cut a horizontal pocket into each chicken breast and stuff with the spinach mixture. Secure with toothpicks if needed.
4. Season the outside of the chicken roulades with salt and black pepper.
5. In a large oven safe pan, heat olive oil over medium heat. Add the seasoned chicken roulades and cook for 2 minutes per side. Transfer to the preheated oven and bake for 18 20 minutes or until cooked through.
6. Toss asparagus with lemon juice, salt, and black pepper. Spread out on a separate baking sheet and roast in the oven alongside the chicken for 10 12 minutes or until tender but still crisp.
7. Remove toothpicks from chicken roulades before serving. Slice and plate alongside roasted asparagus.

Chef’s Insight

The combination of flavors in this dish highlights the best of French cuisine while staying true to keto principles.

Notes

Be sure to use fresh ingredients for the best flavor and texture.