This is an easy bruschetta topped stuffed with cheesy goodness chicken breast. To make this recipe Keto friendly substitute the Italian panko breadcrumbs for zero-net carb breadcrumbs. Serves 4 Total Time: 50 minutes
4 (6-8oz each) boneless skinless chicken breasts
1/2 cup mozzarella cheese
1/2 cup Italian panko breadcrumbs or zero-net carb breadcrumbs
1/4 cup grated Parmesan cheese
3 tablespoons olive oil, divided
Salt and pepper, to taste
1 1/2 cups (3 medium) chopped Roma tomatoes
1/4 cup fresh chopped basil
1 teaspoon clove garlic, finely chopped
Preheat oven to 400F. Line a rimmed baking sheet with foil and spray with a nonstick cooking spray. Place breasts flat on a cutting board surface. Cut a lengthwise slit in each breast to form a pocket. Stuff each breast with 2 tablespoons shredded mozzarella cheese then press edge to seal.
In a shallow dish add the breadcrumbs, Parmesan cheese, 1 tablespoon olive oil and salt and pepper, to taste. Brush each side the the breasts with 1 tablespoon olive oil, then coat both sides with the breadcrumb mixture, pressing slightly to adhere. Transfer to the baking sheet and sprinkle with the remaining breadcrumb mixture.
Bake 25-30 minutes or until the internal temperature reaches 165F. While baking combine the tomatoes, basil, garlic, a dash of salt and the remaining tablespoon of olive oil in a medium bowl. Top chicken breasts with tomato mixture before serving. Yum Yum!
Can’t find Zero Net Carb Breadcrumbs then make your own. This recipe only has 5g carbs.
1 1/2 cup almond flour
1/3 cup psyllium husk powder
1/2 cup coconut flour
1/2 packed cup flax meal
2 tsp cream of tartar or apple cider vinegar
1 tsp baking soda
1 tsp sea salt
5 tbsp sesame seeds or seeds of choice
Optional: garlic powder, onion powder and/or dried herbs and spices of choice
6 large egg whites
2 large whole eggs
2 cups boiling water
Preheat the oven to 350 °F. Prepare the buns (same recipe as the Ultimate Keto Buns). Mix all the dry ingredients (apart from the sesame seeds). Add the egg whites and eggs and process well using a mixer until the dough is thick. Add boiling water and process until well combined.
Using a spoon, make 8-10 buns and place them on a baking tray lined with parchment paper.
Top each of the buns with sesame seeds (or any other seeds) and press them into the dough, so they don't fall out. Place in the oven and cook for 45-50 minutes.
Remove from the oven, let the tray cool down and place the buns on a rack to cool down for a few minutes.
Lower the temperature to 210 °F. Dice the bread. Place on a tray and dehydrate for 45-60 minutes. When done, remove from the oven and set aside for 5-10 minutes. Place in a food processor and process until fine. Place in an airtight container and store at room temperature for up to 2 weeks, or freeze for up to 6 months.