Chicken,  Keto,  Main Dishes,  My Paleo Kitchen,  Recipes

Philadelphia Stuffed Chicken with a Mozzarella Crust

Creamiest, cheesiet Philadelphia with tarragon and chives stuffed in juicy chicken breast and topped with deliciously bubbling mozzarella.

This past weekend we dug out the Christmas decorations and dusted them off.  Both Isla and Taran were so excited about putting them up, and both of them got to decorate our little Christmas tree before it got placed upon a high shelf.  When Taran is a bit older we might be able to get a larger one to go on the floor but, for the moment, he is just a little too young and gleefully (far too gleefully) destructive.  

Now, first thing in the morning, Isla insists the Christmas lights must be turned on before anything else gets done; the last thing before bed, we have to explain to her precisely when Father Christmas is going to come.  Currently, we are doing a countdown by the number of ‘sleeps’ she has to have.

On last week’s post, my son, Taran, had a cold.  (I had hoped he wouldn’t pass it along but, of course, he did!)  Today, he had to go back to school and after the exciting ‘getting ready for Christmas’ and the running around at home, he wasn’t happy about it.

“No, Mummy, no!”, “Don’t like school!  Mummy!  No!”.  Doesn’t it make you feel like the very cruellest of parents? 

Still, he had his spiderman backpack (which is almost as big as he is) pushed on, was threatened with a timeout if he didn’t put his monster facemask on, and was lifted off his protesting little feet to be deposited within the school gate for kindergarten.  My mum spent most of her working life as a primary school teacher, and she swears that as soon as the parents leave the tears dry up and the kids do fine.  And, so far, I have had no calls telling me to come and get him.  In the meantime, Taran’s mum, that would be me, who is at home with a cold, is trying to get done all the things she has been neglecting while a highly active three year old was scampering around the apartment.  

Not so long ago, I began the original ’92 Atkins diet to lose some extra pounds gained in overindulgence (who, me? Doesn’t everyone go off the rails every now and again…); my husband, Carl, joined me to make his life easier by having some of his dinners cooked for him.  So far, we are doing quite well and have had an array of simple meat recipes which fit with the original Atkins induction diet. The sticks have gone purple and a couple of pounds have removed themselves from the scales.  Now, at the end of the induction phase, we can expand things a little.   This recipe is, unfortunately, not for the lactose intolerant but Carl, who suffers from gluten intolerance instead and isn’t bothered by cheese, loved it.

So here it is, a not quite so simple but still easy to make, Philadelphia Stuffed Chicken with Mozzarella Crust.

Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust
Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust
Creamiest, cheesiet Philadelphia with tarragon and chives stuffed in juicy chicken breast and topped with deliciously bubbling mozzarella.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Lunches, Main Dishes
Cuisine Atkins’ Diet: Induction, Atkins’ Diet: Ongoing and Maintenance, Keto
Servings 2 people
Calories 402 kcal


  • 2 large chicken breasts (about 175g each or 6oz)
  • 50 g Philadelphia or any cream cheese (about 2oz)
  • 50 g shredded mozzarella (about 2oz)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried chives
  • 1/4 tsp dried tarragon


  • Preheat a fan-assisted oven to 200 deg C.
  • Season both sides of the chicken breasts with the salt and pepper.
  • In a small bowl mix the Philadelphia, chives and tarragon.
  • Slice sideways through each chicken breast to create a large pocket.
  • Push half the Philadelphia mixture into the 'pocket' of each chicken breast.
  • Smooth down the outer flesh of the chicken to seal the pocket.
  • Place the chicken breasts on baking paper on a baking tray and place in the oven.
  • Cook for 20 mins.
  • Remove the chicken breasts and sprinkle the shredded mozzarella on the top.
  • Return the chicken to the oven for a further 5 mins until the mozzarella has melted and started turning brown.
  • Make sure the chicken is cooked before you remove it from the oven – a meat thermometer should read 75 deg C or 165 deg F and the juices should run clear.
  • Serve.


Net Carbs: 2.3g


Serving: 187gCalories: 402kcalCarbohydrates: 2.4gProtein: 49gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0gCholesterol: 162mgSodium: 950mgPotassium: 395mgFiber: 0gSugar: 1gVitamin A: 515IUVitamin C: 0mgCalcium: 192mgIron: 2mg
Keyword chicken, cream cheese, low carb, low net carb, mozzarella
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