Keto Stuffed Chicken Marinara.
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Ingredients requirements Keto Stuffed Chicken Marinara:
- Give 4 – medium chicken breast.
- Provide 1/2 cup of almond flour.
- Need 1/2 cup finely grated hard cheese.
- Require 2 of eggs.
- Provide 2 spring onions.
- Need leaves few parsley.
- Need 150 g – ricotta cheese.
- Require 3 tbsp of olive oil.
- Need 250 g of grated mozzarella.
- Require 400 g – marinara sauce.
- Need 1 tbsp for dried herbs mix.
- You need 6 for fresh basil leaves, finely chopped to garnish.
- You need Salt and pepper.
Keto Stuffed Chicken Marinara making process:
- Chop the spring onions and parsley finely and mix it with the ricotta cheese.
- Season chicken breast with salt and pepper. Cut a deep slit into each breast, without cutting all the way through – more like a pocket. Stuff each breast with the ricotta mixture and use a toothpick to keep the edges sealed..
- Set up two large bowls. In the first, mix the almond flour and grated hard cheese with mix herbs. In the second, beat the eggs thoroughly with a fork..
- Working with a chicken breast at the time, carefully dip it into the beaten eggs and then in the bread crumbs..
- Place an oven proof pan over medium heat and add the 3 tbsp olive oil. Once oil is hot, add the coated chicken and sauté 4 min per side or until golden brown on each side..
- Pour the marinara sauce around the chicken and spoon some over the chicken breast as well. Sprinkle the mozzarella cheese over and bake uncovered at 200°C for 15-20 min, or until the thermometer shows the chicken is cooked. Garnish with freshly chopped basil..
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