Description
A richly flavored, keto-friendly chicken breast stuffed with a herb-infused cream cheese filling. This high-protein dish uses a butterfly technique to lock in moisture, ensuring tender, juicy meat infused with fresh thyme, rosemary, and oregano. Perfect for a low-carb indulgence with a golden, savory crust.
Ingredients
4 boneless, skinless chicken breasts
4 ounces cream cheese, softened
1 tablespoon fresh parsley, finely chopped
2 teaspoons fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh oregano, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons butter, for roasting
Instructions
Preheat oven to 400°F (200°C)
Place chicken breasts on a cutting board and butterfly by cutting horizontally through the thickest part without slicing all the way through
In a bowl, combine cream cheese, parsley, thyme, rosemary, oregano, garlic, salt, and pepper
Spoon the cream cheese mixture evenly onto the open chicken breasts and fold the meat over to enclose the filling
Secure the chicken with toothpicks or kitchen twine
Rub paprika over the surface and spread butter on the top
Place in a preheated oven and roast for 20-25 minutes until internal temperature reaches 165°F (74°C)
Rest for 5 minutes before serving with roasted vegetables
Notes
Use fresh herbs whenever possible for optimal flavor.
Avoid overfilling to maintain proper closure.
For best results, reheat leftovers gently in a preheated oven to preserve moisture.
Can use a meat thermometer to ensure doneness without overcooking.
- Prep Time: 15
- Cook Time: 25
- Category: Main dish
- Method: Roasting
- Cuisine: American Fusion