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–+ servings

Completely Keto Veggie and Pesto Stuffed Chicken Breasts Topped with Cheese

Course: Main Course
Cuisine: American
Keyword: Harlan Kilstein's Completely Keto Veggie and Pesto Stuffed Chicken Breasts Topped with Cheese, keto Veggie and Pesto Stuffed Chicken Breasts Topped with Cheese
Prep Time: 2 hours
Servings: 4 people
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Ingredients

  • 1/2 cup dry white wine
  • 1/4 cup Completely Keto Walnut Pesto
  • 1/4 cup artichoke hearts
  • 6 boneless skinless chicken thighs
  • 3 garlic cloves peeled
  • 2 Tbsp basil
  • mozzarella cheese shredded for topping
  • 2 large tomatoes

Instructions

  1. Blend all the ingredients except the chicken, wine and cheese in a food processor.

  2. Spoon in about 1-2 tablespoons of the mixture into each piece of chicken. Fold the chicken and hold it in place with a toothpick.

  3. Top each piece of chicken with the mixture and sprinkle some shredded cheese on top lightly.

  4. Pour the wine in to the bottom of a baking dish and put the chicken in.

  5. Let chicken sit in the wine for 45-60 minutes.

  6. Bake at 350 degrees for 45 minutes, pour juices over the chicken halfway through from the dish.

Recipe Notes