When I first heard of the keto diet, I absolutely thought it was made up at first so people could just eat a ton of bacon. Apparently, it is a real thing.
It’s a high-fat/low-carb diet, so you basically just put cheese on like… everything and eat an avocado instead of carbs. ¯\_(ツ)_/¯
At my parent’s restaurant we make a version of this dish, and it’s just called a “chicken roll”, but as I was making this I realized that “stuffed chicken” is probably a way better description.
Oh, and if you don’t feel like making a whole turkey for thanksgiving you could definitely do this with turkey breast, and look like you did hella work in the kitchen!
You will need:
- 1 block of cream cheese at room temperature
- 2 large chicken breasts, cut in half (width wise)
- 1/4 cup finely chopped red onion
- 3 tablespoons finely chopped italian parsley
- 3/4 cup cherry tomatoes
- 1/3 cup heavy cream
- seasoning salt (I always use Lawry’s)
First, preheat your oven to 350 degrees.
Mix the cream cheese with the parsley and red onion. As an added bonus, you’ll probably have leftovers that you can put on bagels, toast, etc.
Take some aggression out and pound each chicken piece until it’s very thin, about 1/2 an inch:
Put a heaping spoonful of the cream cheese mixture on each piece of chicken, and spread it out. Then roll each piece from the short side.
Put the stuffed chicken in a cast iron skillet, or if you don’t have one you can just use a baking dish. Scatter the tomatoes, sprinkle with some seasoning salt and bake in the oven for about 25-30 minutes.
Once it’s done, you’ll have a nice sauce coming along from the tomatoes and melted cream cheese. Remove the chicken and tomatoes, and add the heavy cream. Bring the sauce to a boil until it’s just come together, and then remove the pan from the heat.
Spoon all of that fatty goodness over your chicken and dig in!