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Low Carb Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust

An extremely low carb recipe of the creamiest, cheesiest Philadelphia with tarragon and chives stuffed in juicy chicken breast and topped with deliciously bubbling mozzarella.
cooked chicken breast stuffed with philadelphia cream cheese and topped with mozzarella

A Little About The Recipe: Low Carb Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust

What is better than using cheese in a recipe?  Using two cheeses in a recipe!  Low Carb Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust with not one but two cheeses.  Oh, yum, yum! 

For a long time, I used to really struggle to make pockets in chicken breasts.  I would watch youtube videos where some smiling person would swish a knife, and less than 20 seconds later, there in front of them was a perfectly cut chicken breast.  Filled with a sense of purpose, off I would go.  10 minutes later, I would produce a raggedy cut with light shining through the chicken flesh, and, whatever I then stuffed, would bubble out when cooking.  I have improved somewhat, but I still struggle with a good ‘pocket cut’ in chicken breasts.  The only advice I can give, from one who struggles just the same, is to make sure you use a really sharp flat-edged knife.  Cut a bit, check the cut for light spots shining through, cut a bit more, check again, rinse and repeat.  Keep going for only as long as it takes to make a decent-sized hole and, edge on the side of caution, at the expense of more stuffing. And, if you really mess up, it won’t make much difference for this recipe. Just scoop up the runaway cheese with the chicken when it’s all cooked and serve. It will still taste delicious, appearance isn’t everything! 

Technically, using Philadelphia or Mozzarella specifically isn’t necessary.  If you prefer another cream cheese or hard cheese brand instead, go ahead and try them.  I used Philadelphia because it’s my husband, Carl’s, favourite and the brand we generally have in the fridge.  With the mozzarella,  I used it for the same reason, I had some ready and grated waiting in my fridge.  I would recommend keeping with dried herbs or adding alternate if you like; it adds just that bit more flavour to the chicken without adding carbs.

I Recommend This For: Low Carb Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust

If you are lactose intolerant, what is worse than using one cheese in a recipe?  Using two cheeses in a recipe!   Yes, unfortunately for those of us with a lactose intolerance problem and all followers of paleo and whole30, we cannot use this recipe.  Without the cheeses, Low Carb Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust is just chicken and a few herbs. 

For Atkins’ Induction dieters, the Philadelphia isn’t allowed at your weight-loss stage. Still, it is entirely possible to adapt this by using your allowed 100g of cheddar cheese.  Use the cheddar for both the stuffing and as the crust to keep within Atkins’ guidelines.  It will taste somewhat different but delicious nonetheless.

This is a super tasting recipe for keto-ians, the only drawback being that the protein outweighs the fat by more than 25g.   Balance this by choosing a fatty side dish to compliment.  Some Keto Skillet Flatbread at 5.3g of net carbs will give you a nice portion of fat for very little additional protein and is really filling.  Add in a few of your allowed greens, like cucumber, lettuce and avocado, along with a blob of Easy Homemade Mayonnaise, and you have deliciousness on a plate!

Atkins’ ongoing dieters can use this recipe early on after you have completed your induction phase.  It contains only 2.4g of total carbs per portion and has a good proportion of protein over fat.  Add in a small salad on the side and, as a starter, a portion of Paleo Guacamole on Boiled Eggs.  Or, you could splash out a bit and make use of the low amount of carbs and high protein to add in some Garlic Butter Mushrooms instead.

And Here It Is: Low Carb Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust

Keto Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust
Low Carb Philadelphia Stuffed Chicken Breasts with a Mozzarella Crust
An extremely low carb recipe of the creamiest, cheesiest 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 Lunch, Main Dish
Cuisine Atkins’, Keto
Servings 2 people
Calories 402 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Net Carbs: 2.3g
Updated April, 2021

Nutrition

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, dried herbs, low carb, low net carb, mozzarella
Tried this recipe?Let us know how it was!

A Little About Us: Alex, Carl, Isla and Taran

Original Post: 03 December 2020

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.  


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