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Cheese-Stuffed Chicken Breast with Avocado and Chilli Salsa

Chicken breast stuffed with Emmental cheese, roasted and served with a fresh avocado salsa and vibrant basil oil.

ChickenDinnerMain CourseHigh ProteinKeto

Estimated Nutrition

Per Serving Total
Calories 738.5 kcals 738.5 kcals
Carbohydrates 10.8 grams 10.8 grams
Fat 58.4 grams 58.4 grams
Protein 43.2 grams 43.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
30
g
Emmental Cheese
grated
Fruits
0.5
piece
Avocado
peeled, stone removed, and cubed
1
piece
Lime
juice only
Meat
1
piece
Chicken Breast
NutsSeeds
1
sprig
Thyme
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
clove
Garlic
crushed
1
bunch
Basil
fresh leaves
OilsFats
15
ml
Olive Oil
for frying chicken
15
ml
Olive Oil
for basil oil
Vegetables
0.5
piece
Red Chilli
seeds removed, finely chopped

Steps

  • Preheat the oven to 200°C.
  • Cut a lengthwise pocket into the chicken breast and stuff with cheese and thyme.
  • Season the chicken with salt and black pepper.
  • Heat olive oil in an ovenproof pan and fry crushed garlic for one minute.
  • Brown the chicken in the pan until golden-brown.
  • Flip the chicken and roast in the oven for 10-12 minutes until cooked through.
  • Blend olive oil and basil leaves in a processor until smooth.
  • Mix cubed avocado with chopped chilli and lime juice in a bowl.
  • Serve the chicken with a spoonful of salsa and a drizzle of basil oil.