I thought of ending this campaign with a bang but decided to end it on a simple note. An almost classy note. As I would with my previous Cream of Dory recipe, I applied the same method of coating the chicken breast with some spices and seasoning. Instead of searing, I decided to bake the chicken. This is because I am stuffing a cheese blend into the chicken breast, so, imagine the melting cheese oozing during the baking process.
The cheese blend consists of cream cheese, parmigiano, spinach, mayo, garlic and a bit of chili. You can omit the chili if you can't handle the heat. You can also switch spinach out for some other greens as well; kale is a great alternative. As for the cheeses, you can use other types of creamy cheese and aged cheese. Ricotta + Aged Gouda is a brilliant combination option, Stracciatella + Grana Padano is also another awesome combination substitute.
To be honest, this is my favorite keto dish for this campaign. Perhaps that's why I save the best for the last. To get this right is to prep the chicken breasts properly. Which means, pound to even thickness with a meat mallet and to poke some holes with a fork for an even bake. 20 mins in the oven should just be right without dehydrating the chicken too much. Different ovens bake differently, so keep an eye on it. Without much delay, let's get started with the recipe.
Chicken Breast Skinless Boneless, 2
Smoked Paprika, 1 TSP
Garlic Powder, 1 TSP
Onion Powder, 1 TSP
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Cream Cheese Preferably Philadelphia, 60g
Parmigiano Reggiano Freshly Grated, 20g
Kewpie Mayo, 15g
Spinach Finely Chiffonade, 40g
Garlic Finely Minced, 3 Clove
Chili Flakes, Pinch
Red Chili Deseeded Thinly Sliced, For Garnishing
Green Chili Deseeded Thinly Sliced, For Garnishing
Preheat oven to 200 degree celsius or 400 fahrenheit.
Place chicken breast on a working surface.
Cover with cling film.
Using a meat mallet or a rolling pin, gently pound the chicken until even thickness.
Slit a hole lengthwise on the chicken breast.
Using a fork, gently poke the chicken breast with some holes. This will allow even baking.
In a small bowl, add paprika, garlic powder, onion powder, salt, pepper and mushroom powder.
Mix to combine well. Mix, mix, mix.
Rub the chicken well with the spices and seasonings.
In another bowl, add cream cheese, parmigiano, mayo, kale, garlic and chili flakes.
Mix to combine well.
Stuff this cheese mixture into the hole of the chicken breast.
Transfer onto a baking tray lined with parchment paper.
Wack into the oven and bake for 20 mins or until browned.
Rotate the tray at halfway mark for evening browning.
Remove from the oven and transfer onto a serving plate.
Sprinkle chilies over the top.