Chicken Breasts Stuffed with Piquante Peppers and Cream Cheese

About

This delicious Keto chicken recipe makes a flavorsome protein option for lunch or dinner. Our low carb chicken breasts are stuffed with a combination of soft cream cheese, chopped pickled piquante peppers, and a hint of garlic and lemon. These stuffed chicken breasts are perfected served with a hearty Keto salad, a low carb salsa, or some buttery cauliflower mash.

What Peppers Should I Use?

We have used store-bought pickled piquante peppers in brine for this Keto chicken recipe. Also known as cherry peppers, piquante peppers are spicy, sweet, and tangy from pickling. Piquante peppers are a great addition to stuffings and salads, perfect for adding a little heat to your dish.

What Kind of Chicken Should I Use?

We have used large chicken breast fillets for this low carb main. You could also use skinless and boneless chicken thighs if you wish, adjusting the quantities of filling as needed. Please be sure to adjust your macros to account for any changes made to the original recipe.

Ingredients

8 peppers mild whole peppadew peppers
5 oz cream cheese spread
2 large – split chicken breast
1 teaspoon lemon peel or zest raw
¼ teaspoon garlic powder
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with foil. Finely chop the piquante peppers. Add the garlic, chopped peppers and lemon zest to a mixing bowl along with the cream cheese, salt and pepper. Mix well to combine.
Place the chicken breasts on the foil-lined tray. Slice each chicken breast along the length to create a pocket. Be careful not to cut all the way through the breast, just enough to create a space big enough to hold the filling.
Divide the cream cheese and pepper mixture evenly between the two chicken breasts, filling the centers of each. Season the tops of the chicken breasts with a little salt and pepper. Wrap the foil up loosely around the chicken breasts, creating a parcel around the breasts.
Transfer the tray to the oven. Bake for 22-25 minutes or until the chicken is entirely cooked through and no longer pink. Serve with your preferred low carb sides.