Episode 100! Chef Karl’s Low Carb Creamy Sun-Dried Tomato Stuffed Chicken

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Elevate your weeknight dinner with this easy, flavorful dish featuring juicy chicken breasts stuffed with a rich blend of cream cheese, sun-dried tomatoes, and Parmesan, paired perfectly with caramelized cauliflower rice.

Karl’s Creamy Sun-Dried Tomato Stuffed ChickenServings: 3-4Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesIngredients:

2 large chicken breasts1 package (8 oz) cream cheese, softened¼ cup sun-dried tomatoes, roughly chopped¼ cup grated Parmesan cheeseSalt and pepper, to tasteOlive oil for greasingParchment paper (optional)Instructions:Preheat the Oven: Preheat your oven to 375°F (190°C).Prepare the Chicken:Trim any excess fat from the chicken breasts.Using a sharp knife, carefully create a pocket in each chicken breast by cutting lengthwise down the middle. Be sure not to cut all the way through.Open the chicken breasts like a book, leaving them ready for stuffing.Make the Stuffing:In a mixing bowl, combine the softened cream cheese, chopped sun-dried tomatoes, and Parmesan cheese. Mix until well combined.Season the mixture with salt and pepper to taste.

Stuff the Chicken:Spoon the cream cheese mixture into each chicken pocket, spreading it evenly.Fold the chicken breast back over to cover the stuffing, tucking the edges under to seal.Bake the Chicken:Lightly grease a baking sheet with olive oil and line it with parchment paper for easy cleanup.Place the stuffed chicken breasts on the baking sheet, seam-side down.Season the tops of the chicken breasts with a little more salt and pepper.Optionally, sprinkle a bit more Parmesan on top for an extra crispy crust.Bake in the preheated oven for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the tops are golden brown.Rest and Serve:Remove the chicken from the oven and let it rest for a few minutes before slicing.Serve alongside the caramelized cauliflower rice (recipe below).

Caramelized Cauliflower RiceServings: 3-4Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutesIngredients:1 bag (about 12 oz) frozen cauliflower rice, thawed and drained1 tbsp butterSalt and pepper, to tasteOptional: Dried basil, oregano, or a pinch of pesto for extra flavorOptional: Grated Parmesan cheese for garnishInstructions:Prepare the Cauliflower:If using frozen cauliflower rice, make sure it’s fully thawed. Place it in a clean towel and squeeze out any excess moisture.Cook the Cauliflower Rice:In a non-stick pan, melt the butter over medium-high heat.Add the drained cauliflower rice to the pan. Spread it out evenly and let it cook undisturbed for 3-5 minutes to allow some browning on the bottom.Season with salt and pepper, and add any optional herbs or pesto if desired.Stir and continue to cook for another 2-3 minutes until the cauliflower rice is heated through and slightly caramelized.Serve:Remove from heat and serve immediately. Garnish with a sprinkle of Parmesan cheese if desired.Enjoy your meal! This combination of creamy stuffed chicken with a side of cauliflower rice is both satisfying and packed with flavor, perfect for a healthy and delicious dinner.Do you have an idea for a new episode ?Please send emails to me ChrisNoelHealthCoach@gmail.comPurchase one my cookbooks : https://fitnesschefchristine.etsy.com/listing/1462150067Join my free groupsMacros and Movement FREE grouphttps://www.facebook.com/groups/menopausemacrosandmovement/Lean and Clean Recipes/ cooking lessons https://www.facebook.com/groups/676076752958384/https://fitnesschefchristine.etsy.com/listing/1470050425Follow me 👇🏽https://linktr.ee/ChrisnoelhealthcoachBlessings , Chris