Low-Carb Baked Chicken Stuffed with Pesto and Cheese is a perfect dish when you need a low-carb meal that feels like a treat or have dinner guests you’d like to impress! And this delicious chicken stuffed with pesto and cheese is also Keto, low-glycemic, gluten-free, and can be South Beach Diet friendly for an occasional treat; use the Diet-Type Index to find more recipes like this one.
I can tell by my blog stats just how many people are back on track with lower-carb eating for the new year, and I’m back from Mexico and ready to focus on healthy food myself! I do love the way you feel when you’re giving your body healthy food to fuel it. But I also know how hard it can be to stick with a strictly low-carb eating plan, and that’s why I think having a good collection of low-carb recipes that are really a treat can help! I always try to come up with recipe ideas that have that “wow” factor that makes you want to cook them over and over, and this Low-Carb Baked Chicken Stuffed with Pesto and Cheese certainly fits that description.
I first made this Chicken Stuffed with Pesto and Cheese over ten years ago and it even had photos that were not bad. But I wanted to share it with really great photos that show what an amazing idea this is for a low-carb meal that’s really a treat. This isn’t a quick after-work type of recipe, but the steps to making it are worth it for a low-carb meal that you’ll really look forward to eating, and it’s also an impressive dish to make for company. And you can make this for anyone; absolutely no one will think about this delicious chicken stuffed with pesto and cheese being low-carb, I can promise you that!
I’m making the new version of this with four servings, but you can easily cut the recipe in half if you only want to make two. Preheat the oven to 375F/190C while you trim the chicken breasts well, then one at a time put them inside a thick plastic freezer bag and pound with a meat mallet (or something heavy) until the chicken breasts are as thin as you can get them. Mix the basil pesto, sour cream, and grated mozzarella. Prepare two dishes, one with beaten eggs and one with a mixture of Parmesan and almond flour.
Here’s a shot of the pounded chicken breasts. Don’t worry if they look a bit messy; you can tuck any ragged pieces in when you roll them up. Spread one-fourth of the pesto mixture over each chicken breast. (Don’t go to close to the edge or it will leak out.) Use toothpicks to hold the pieces together.
One at a time, dip the chicken pieces in the beaten egg and then in the Parmesan/almond flour mixture. Arrange in a baking dish and bake at 375F/190C until the chicken is cooked through and nicely browned. Enjoy!
For a low-carb meal, this would be great with Mary’s Perfect Salad, Kalyn’s Favorite Baby Arugula Salad, or Roasted Broccoli with Garlic.
LOW-CARB BAKED CHICKEN STUFFED WITH PESTO AND CHEESE
- 4 large boneless, skinless chicken breasts
- 4 T Basil Pesto with Lemon (see notes) or your favorite commercial pesto
- 4 T sour cream
- 4 T finely grated Mozzarella
- 2 eggs, beaten well
- 4 T finely grated Parmesan cheese
- 4 T almond flour
- fresh-ground black pepper to taste
- Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray or oil.
- Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet (or something heavy) until the chicken is as thin as you can get it. Don’t worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
- In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.
- Prepare two bowls, one with the two beaten eggs and one with a mixture of the finely-grated Parmesan and the almond flour.
- Use a rubber scraper to spread a thin layer of the pesto mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken. (This will help prevent too much of the pesto mixture from running out when it cooks.
- Roll up the chicken breasts lengthwise and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
- Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so each chicken breast roll is well-coated with the mixture.
- Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25 minutes. If it seems like the chicken is not browning quickly enough, you can turn up the heat for the last 5-10 minutes of cooking time, but don’t overcook or the chicken will be dry. Total baking time will be about 30-35 minutes unless your chicken breasts are really large.)
- Some chicken breasts sold in U.S. stores have added water. If there is some water in the bottom of the baking dish after the chicken has baked for a while, just spoon it out and discard.)
- Serve hot.
I use my Basil Pesto with Lemon for this recipe.
This recipe was created years ago by Kalyn when there was an abundance of garden basil that needed to be used!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb and Keto diets and it’s also gluten-free. With lower-fat dairy products it could work for any phase of the South Beach Diet, although you might want to make it a once in a while treat due to the amount of fat.
Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.