Keto prosciutto‑wrapped stuffed chicken breasts
Prosciutto-wrapped keto stuffed chicken breasts with a creamy spinach and Parmesan filling — low‑carb, high‑protein weeknight supper.
This is the grown-up, low-carb version of a stuffed chicken — creamy, indulgent and very friendly to a ketogenic way of eating. Wrapping the breasts in prosciutto locks in moisture and crisps beautifully in the oven.
Make it for a midweek supper when you want something impressive but not complicated. The filling is rich from cream cheese and Parmesan, brightened with lemon zest and sun-dried tomatoes for a small savoury hit without spiking carbs.
Ingredients
- 4 chicken breasts — about 600–700g total, each 150–175g
- 5 ml salt
- 5 ml black pepper — freshly ground
- 2 garlic cloves — crushed
- 200 g fresh spinach
- 150 g cream cheese — full fat
- 50 g grated Parmesan
- 40 g sun-dried tomatoes in oil — drained and finely chopped
- 15 ml olive oil
- 15 g butter
- 5 ml dried oregano
- 8 prosciutto slices — about 2 slices per breast
- 5 ml smoked paprika
- 5 ml lemon zest — zest of 1 small lemon
Equipment
- meat thermometer
- ovenproof frying pan
- baking tray
- parchment paper
Instructions
Preheat the oven to 190°C fan/210°C conventional. Line a baking tray with parchment paper.
Make the filling: heat the olive oil and butter in a frying pan over medium heat. Add the garlic cloves and fry for 30 seconds until fragrant, then add the fresh spinach and cook, stirring, until just wilted (about 2–3 minutes). Remove from the heat and let cool for 2 minutes.
Transfer the wilted spinach to a bowl and stir in the cream cheese, grated Parmesan, sun-dried tomatoes in oil, dried oregano, smoked paprika, lemon zest, half the salt and half the black pepper. Taste and adjust seasoning.
Prepare the chicken: lay each chicken breast flat and use a sharp knife to butterfly it — cut through the thickest side horizontally, leaving a 1cm hinge so it opens like a book. Season both sides with the remaining salt and black pepper.
Divide the filling into four and spoon each portion into a breast pocket. Fold the breasts closed and wrap each one with two prosciutto slices so the seams are covered and the filling is held in.
Heat a little olive oil in an ovenproof frying pan over medium-high. Sear the wrapped breasts for about 2–3 minutes per side until the prosciutto is golden (total sear time about 6 minutes).
Transfer the seared breasts to the prepared baking tray and bake in the preheated oven for 20–25 minutes, until the thickest point of the chicken reaches 75°C internal temperature.
Remove from the oven and leave the chicken to rest, loosely covered, for 10 minutes before slicing.
Slice each breast on the diagonal, serve hot with a simple green salad or steamed low‑carb veg.
Tips
- Butterfly the breasts slowly and stop before cutting through — use short, careful slices and keep a 1cm hinge.
- Cool the spinach slightly before mixing with the cream cheese so the filling keeps its texture and doesn’t become runny.
- Use a meat thermometer to check 75°C at the thickest point — it’s the most reliable way to avoid dry chicken.
- Make ahead: you can assemble the stuffed breasts, cover and refrigerate for up to 24 hours. Add a few extra minutes to the oven time from chilled.
- Leftovers keep in the fridge for 2 days; reheat gently in a low oven (150°C fan) to avoid drying the meat.
Substitutions
prosciutto slices → streaky bacon, 8 thin rashers; sear as instructed and finish in the oven
Stays closecream cheese → mascarpone, same quantity (150g) for a silkier filling
Stays closegrated Parmesan → grated mature cheddar, 50g — richer flavour, less salty
Noticeably differentsun-dried tomatoes in oil → roasted red pepper, 40g, finely chopped — less concentrated tomato flavour and slightly fewer carbs
Noticeably different
Nutrition
Per serving · estimated
- 577
- Calories
- 61 g
- Protein
- 9 g
- Carbs
- 33 g
- Fat
- 2 g
- Fibre
- 2 g
- Sugar
- 950 mg
- Sodium
FAQ
Can I freeze these stuffed chicken breasts?
Yes — assemble but do not cook. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before searing and baking; add a few extra minutes to the oven time.
How do I know when they're cooked without a thermometer?
If you don't have a thermometer, cut into the thickest part — juices should run clear and the meat should be opaque with no pink. A thermometer is strongly recommended for safety and consistency.
Is this safe for a strict keto diet?
Yes. Per serving this recipe is low in carbs (around 8–9g) and high in fat and protein, making it suitable for a ketogenic plan.
Can I make this dairy-free?
Not as written — the cream cheese and Parmesan provide the creamy texture and flavour. For dairy-free, try a blended cashew paste and nutritional yeast, but expect a noticeably different result.
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