Keto Italian Cheese Stuffed Chicken Breast
These Keto mozzarella cheese stuffed chicken breast are filled with Italian flavors and wrapped with prosciutto. They are baked in the oven until perfect and I show you my trick for keeping the stuffing from melting out!
- 4 Chicken Breast
- 8 Large Basil Leaves
- 1 ½ Cup Shredded Mozzarella Cheese
- 1 teaspoon Italian seasoning
- 4 Slices Prosciutto
- ½ pint Cherry Tomatoes
- ¼ Cup Balsamic Vinegar
- 3 Tablespoons Butter
- Kosher salt and pepper to taste
Pre-heat the oven to 400F. Cut a wide and deep pocket in each chicken breast, being sure to not cut all of the way through the bottom. In a small bowl, mix together the mozzarella and Italian seasoning.
Lay 2 basil leaves inside each chicken breast pocket, then stuff each one with ¼th of the cheese mixture, leaving the pocket facing up. Lay a piece of prosciutto over top of each chicken breast and tuck the ends underneath. Place each one in a 9x13 casserole dish.
Pour the balsamic vinegar in the baking dish and place the tomatoes around the chicken. Bake, uncovered, in the pre-heated oven until an internal thermometer reads 165F.
Remove from the oven and add the butter to the balsamic. Spoon the sauce on top of each chicken breast. Serve.
Nutrition assuming each chicken breast is 6 ounces and ¼th of balsamic sauce: 507 calories / 30g fat / 13g sat fat / 3g carbs / 57g protein
6 Freestyle points when omitting the butter...10 points with the butter