Creamy Olive Artichoke Stuffed Chicken
Chicken breast stuffed with artichoke hearts, loads of cheese and kalamata olives. This Keto-friendly recipe is then baked to perfection.
Servings: 4
Ingredients
- 1½ lb Boneless and Skinless Chicken Breasts
- 1 Tbsp Olive Oil
- 4 oz Cream Cheese
- 6 oz Canned Artichoke Hearts in brine drained and chopped
- ¼ Cup Sliced Kalamata Olives
- ¼ Cup Shredded Mozzarella Cheese
- 2 Garlic Cloves minced
- 1 Tbsp Italian Seasoning
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375F.
- Prepare the chicken by carefully cutting a pocket through the sides of each breast. Don't cut all the way through as it needs to hold in the filling. Season with salt and pepper.
- In a medium bowl, combine cream cheese with artichokes, olives, mozzarella, garlic, and Italian seasoning. Mix well, then taste and adjust seasoning if needed.
- Stuff the chicken pockets with the artichoke-olive mixture. You may need to seal the breasts with toothpicks to keep the stuffing inside.
- Heat olive oil in a large ovenproof skillet over medium heat. Add the chicken and sear for about 2-3 minutes on each side, until it starts to brown.
- Place the skillet in the oven and continue to cook until chicken is cooked through and no longer pink on the inside. About 20 minutes. Enjoy!
Nutrition
Calories: 407kcal | Carbohydrates: 5g | Protein: 40g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 146mg | Sodium: 626mg | Potassium: 684mg | Fiber: 2g | Sugar: 2g | Vitamin A: 959IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 2mg