Chef Karl’s Low Carb Creamy Sun-Dried Tomato Stuffed Chicken ! Episode 100
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.
Craving something delicious yet healthy? Chef Karl is here with a mouthwatering recipe that’s perfect for those watching their carbs! In this video, Chef Karl shows you how to make his famous Carb Creamy Sun-Dried Tomato Stuffed Chicken. This dish is not only packed with flavor but also easy to prepare, making it an ideal choice for a quick weeknight dinner or a special weekend meal. Whether you’re following a low-carb diet or simply looking for a new chicken recipe to add to your repertoire, this one’s a must-try!
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Karl’s Creamy Sun-Dried Tomato Stuffed Chicken
Servings: 3-4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
2 large chicken breasts
1 package (8 oz) cream cheese, softened
¼ cup sun-dried tomatoes, roughly chopped
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Olive oil for greasing
Parchment 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 Rice
Servings: 3-4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
1 bag (about 12 oz) frozen cauliflower rice, thawed and drained
1 tbsp butter
Salt and pepper, to taste
Optional: Dried basil, oregano, or a pinch of pesto for extra flavor
Optional: Grated Parmesan cheese for garnish
Instructions:
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.
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