Keto Stuffed Chicken Marinara.
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Alright, don't linger, let's practice this keto stuffed chicken marinara menu with 13 materials which are absolutely easy to acquire, and we have to process them at the very least through 6 ways. You should invest a while on this, so the resulting food could be perfect.
Composition - Keto Stuffed Chicken Marinara:
- You need 4 for medium chicken breast.
- Require 1/2 cup almond flour.
- You need 1/2 cup of finely grated hard cheese.
- Prepare 2 - eggs.
- Need 2 spring onions.
- Prepare leaves few parsley.
- Give 150 g for ricotta cheese.
- Need 3 tbsp olive oil.
- Need 250 g grated mozzarella.
- Give 400 g of marinara sauce.
- Prepare 1 tbsp of dried herbs mix.
- Need 6 for fresh basil leaves, finely chopped to garnish.
- Provide - Salt and pepper.
Keto Stuffed Chicken Marinara making:
- 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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