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.

Chicken Dinner Main Course High Protein Keto

Estimated Nutrition

Calories

738.5

kcal / serving

738.5 kcal total

Carbs

10.8g

per serving

10.8 g total

Fat

58.4g

per serving

58.4 g total

Protein

43.2g

per serving

43.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Emmental Cheese

grated

Fruits

0.5

piece

Avocado

peeled, stone removed, and cubed

piece

Lime

juice only

Meat

piece

Chicken Breast

NutsSeeds

sprig

Thyme

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

crushed

bunch

Basil

fresh leaves

OilsFats

Olive Oil

for frying chicken

Olive Oil

for basil oil

Vegetables

0.5

piece

Red Chilli

seeds removed, finely chopped

Method

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.