Simple Keto Stuffed Chicken Rolls
Simple Keto Stuffed Chicken Rolls
This recipe is designed to teach everyone how to make simple keto stuffed chicken rolls
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Servings: 4 chicken rolls
Ingredients
- 1 full boneless skinless chicken breast
- salt and pepper to taste
- 8 oz cream cheese, softened
- 4 oz mozzarella cheese, shredded cheese,
- dry Italian seasoning to taste
- 2 large eggs
- 150 grams (1 cup) pork rinds, crushed or dry keto breadcrumbs
- 2 oz parmesan cheese, freshly grated
Instructions
- Preheat oven to 375 degrees. Lightly grease a 3-quart casserole dish. Set aside. Line a clean worksurface with parchment paper. Place the chicken breast on the paper and separate the chicken breast. Divide each chicken breast in half lengthwise to create four portions. Cover the portions with parchmnet paper. Use a meat mallet and flatten the chicken into thin fillets of equal thickness.
- Season both sides of each fillet with salt and pepper. Turn fillets over so the smooth side is on the bottom. Divide evenly among the fillets. Spread the cream cheese evenly over the fillets. Leave space around the edges to avoid the filling spilling out. Divide the mozzarella cheese evenly between the fillets. Sprinkle the cheese evenly over the cream cheese.
- Top the cheese with desired amount of dry Italian seasoning. Roll each fillet in a tight roll over the filling and place seam side down into the prepared casserole dish then set aside. Crack the eggs into a wide bowl. Use a fork and whisk the eggs together until fully combined and yellow. Set aside. Combine the crush pork rinds and parmesan cheese in a large Ziploc bag. Turn the bag to fully combine the rinds and cheese.
- Spread some of the pork rind mixture over the bottom of a plate. Do not use all at once or it will get soggy. Place the rolls one at a time into the pork rind mixture and turn to coat the rolls with a light layer of the coating. Add more of the rind to the plate as needed. Use hands and press the coating into the chicken to seal it. Once coated place the rolls seam side down in the prepared casserole dish until all the rolls are lightly coated with the outer layer.
- Place the coated rolls one at a time into the egg mixture and turn to fully coat the roll. Place the egg coated roll onto the plate with the pork rind mixture and turn to fully coat the rolls in a thick layer of the outer coating. Continue to add more pork rind mixture as needed. Once the roll is coated place seam side down back into the prepared casserole dish until all the rolls are coated
- Place the rolls in the preheated oven and bake 30 to 45 minutes until the outer coating has darkened and the chicken is no longer pink. The internal temperature should be at least 165 degrees. Once cooked remove from the oven and cool in the dish 3 to 5 minutes before serving.