Asparagus Stuffed Chicken (low carb + keto)
Keto · 4 servings · US measures · 10 min publisher preparation per four-serving batch
Total time: Not provided
Asparagus Stuffed Chicken (low carb + keto). Original recipe adapted with source quantities and workflow.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Heat oven to 350°F. Trim asparagus; soften cream cheese. | |||
| Check poultry or reheated cooked chicken reaches 165°F at the thickest center. | |||
| Butterfly chicken, fill with cheese mixture and asparagus; secure toothpicks. | Sear stuffed, seasoned chicken in butter 2–3 min each side; bake 350°F 20 min to cooked; rest 5 min. | ||
| Mix creamy cheese filling. | |||
| Mix rub; coat exterior. | |||
Ingredients
- 4 count chicken breastsmall to medium size
- 3 oz cream cheesesoftened
- 2 tbsp mayonnaise
- ¾ cup Gruyere cheeseshredded
- 2 tsp minced garlic
- 12 spear Asparagus spearswoody ends removed
- 1 ½ tbsp Italian seasoning
- ¼ tsp garlic salt
- ¼ tsp pepper
- 1 tbsp butter
Before you start
- Oven-safe skillet
- Mixing bowl
- Instant-read thermometer
- Toothpicks
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Fill
Mix cream cheese, mayonnaise, Gruyere and minced garlic. Butterfly each chicken breast without separating the halves. Fill with cheese mixture and asparagus, fold shut and fasten with toothpicks.
- Season
Mix Italian seasoning, garlic salt and pepper, then coat chicken exteriors.
- Cook
Melt butter in an oven-safe skillet over medium. Sear chicken 2–3 minutes per side. Transfer to the oven for about 20 minutes, until cooked through. Rest at least 5 minutes before slicing.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: 349 kcal; protein: 33.0 g; total carbs: 2.6 g; fiber: 0.4 g; net carbs: 2.2 g
Publisher estimate per original portion; proportional ingredient scaling preserves that portion.
Listed allergens: egg, milk. Check purchased labels and cross-contact.
First-cook checks
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Annie Holmes. This adaptation has not been kitchen-tested.
- The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Annie Holmes: Asparagus Stuffed Chicken (low carb + keto)
https://www.maebells.com/?p=12585 - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.