Stuffed Chicken Breast Recipe
![Atkins Stuffed Chicken Breast](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/73c6c3028ed6589be268e242fa6915fe_4fd85455-9670-4bb1-8501-ed2531833bf4.png)
11g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 3
Difficulty: Difficult
Style:American
Cook Time: 45 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
49.1g
Protein
32.8g
Fat
2.5g
Fiber
546cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
3 Atkins Low Carb Wheat Bread
-
2 tbsp Light Olive Oil
-
4 oz Pancetta
-
6 mushrooms Shiitake Mushrooms
-
1 medium (2-1/2" dia) Onions
-
0 3/4 cup, shredded Mozzarella Cheese (Whole Milk)
-
2 tbsp Parsley
-
24 oz, raw (yield after cooking, bone removed) Chicken Breast
-
0 1/8 cup Whole Grain Wheat Flour
-
0 1/2 tsp Salt
-
0 1/2 tsp Black Pepper
-
2 large Egg (Whole)
DIRECTIONS
Use the Atkins recipe to make Atkins Low Carb Wheat Bread for the bread crumbs; you will need 3 slices.
- Preheat oven to 350°F. Pulse bread in a food processor until fine crumbs form. Spread crumbs on a baking sheet and bake until golden, stirring once, about 5 minutes. Transfer to a shallow plate, mix in parsley and set aside.
- Heat the oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add pancetta, mushrooms, and onion. Cook 8 to 9 minutes until liquid has evaporated and mixture is lightly browned. Transfer to a bowl, cool slightly and stir in cheese and parsley.
- Make a 3 to 4-inch slit lengthwise along the thick side of each chicken breast, cutting almost to the other side to form a pocket. Stuff each pocket with one-quarter of the pancetta mixture. Press each pocket closed and insert a wooden toothpick to secure.
- Mix flour with salt and pepper in a shallow plate. In a shallow bowl whisk the eggs and 1 tbsp water. Press chicken breasts into flour mixture and then into egg mixture. Allow excess to drip off and then press breasts into bread crumb mixture to coat.
- Wipe out skillet and heat 1 tablespoon of oil over medium-high heat. Add chicken and cook 3 minutes until deep golden brown, turn, add remaining tablespoon oil (tilting pan to spread oil), and brown 3 minutes more on other side.
- Transfer skillet to oven and bake 18 to 25 minutes until chicken is cooked through. Remove toothpick before serving.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.