This Keto Caprese Stuffed Chicken Breasts recipe is the perfect way to celebrate summer ingredients like tomato and basil. A crowd pleasing chicken dinner that’s healthy and low in carbs, this chicken breast recipe can be made on the stovetop, grill, or in the oven.
Summer ripe tomatoes, pungent sweet basil, and soft fresh mozzarella line the inside of these pretty keto caprese stuffed chicken breasts.
Then they are wrapped in a blanket of salty, tender Prosciutto – which also holds them together so you don’t have to tie or skewer them.
Finally, after being browned to perfection in a shimmering pool of olive oil, these delicious Keto Caprese chicken breasts are drizzled with a tangy, sweet, balsamic reduction.
If just reading that isn’t making you want to run to the kitchen then you might need to check your pulse.
You can serve these keto caprese chicken breasts whole on a platter for family and/or guests to help themselves, OR you can take the time to cut them with a very sharp knife into pinwheels and overlap them on individual plates if you want to get fancy about it.
(I didn’t – but if I was serving them to company I might have, depending on how many people I was having.)
This low carb stuffed chicken breast recipe has so many things going for it!
Melty cheese? Check.
Fragrant herbs? Check.
Perfect balance of salty and sweet? Check. CHECK.
I promise, you’re going to want to be enjoying this phenomenal keto Caprese chicken breasts recipe as much as possible this summer!
Seriously – it’s fantastic.
Recipe Notes:
I pan-fried these Keto Caprese Chicken Breasts so that the Prosciutto would crisp up – then after they were browned on both sides I covered the pan and let them cook for another five minutes to make sure they cooked all the way through.
Alternatively you could grill these over indirect heat, or even bake them for about 25 minutes in a 375 degree (F) oven.
The balsamic glaze adds a bit of carbs to this caprese chicken recipe, but in my opinion it’s totally worth it because that tangy sweetness balances out the salty prosciutto and creamy cheese. You can purchase balsamic glaze in a handy squeeze bottle or make your own using the directions I’ve provided in the Keto Caprese Chicken Breasts recipe card below.
More Keto Caprese Recipes:
Keto Caprese Salad with Avocado – by Kicking Carbs
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Keto Caprese Stuffed Chicken with Balsamic Glaze
- Total Time: 26 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
An easy and delicious Keto Caprese chicken recipe that is chock full of Summer flavors! Grain free, egg free, nut free, keto, lchf, and Atkins diet friendly.
Ingredients
- 6 thin chicken breast cutlets, raw
- 1 large ripe tomato, sliced about 1/4 inch thick
- 6 slices fresh mozzarella
- 6 large basil leaves (or more)
- 6 slices prosciutto
- 2 tablespoons olive oil
- 2 Tablespoons sugar free balsamic glaze
Instructions
- Season the chicken cutlets with salt and pepper.
- Lay a chicken cutlet out flat on a cutting board.
- Top with a slice of mozzarella, a slice of tomato and one or two basil leaves.
- Roll the chicken up tightly around the tomato and basil.
- Wrap tightly with a slice of prosciutto and place seam side down on a parchment-lined baking sheet.
- Repeat with the five remaining chicken cutlets.
- Heat olive oil in a non stick or cast iron pan over medium heat.
- Add the chicken rolls seam side down to the hot oil.
- Cook for about 3 minutes or until golden brown.
- Turn and cook for an additional 3 minutes on the other side.
- Reduce heat to low and cover the pan. Cook for an additional 3-5 minutes or until the rolls are cooked through and a meat thermometer reads 165 degrees at the thickest part.
- (Alternatively you could grill them about 5 minutes per side over indirect heat, or bake them at 375 degrees (F) for about 25 minutes.)
- Place cooked chicken on a plate or platter. Drizzle with the balsamic reduction.
NOTE:
- You can purchase balsamic glaze in most grocery stores where you’d find the vinegar.
- Or, to make your own, boil 1 cup of sugar free balsamic vinegar in a small saucepan on the stove until shiny and thick enough to coat a spoon. It will have reduced to about 3 Tablespoons, and takes about 8 – 10 minutes. Don’t reduce too long or it will harden like candy and you’ll have to start over with fresh vinegar.
Notes
Approximate nutrition information per serving:
1 chicken roll up: 233 calories, 9g fat, .5g net carbs, 35g protein
1 tsp balsamic glaze: 10 calories, 0g fat, 2g net carbs, 0g protein
Total serving: 243 calories, 9g fat, 2.5g net carbs, 35g protein
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: keto chicken
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll up + 1 tsp glaze
- Calories: 243
- Fat: 9g
- Carbohydrates: 3g net
- Protein: 35g
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Jessica says
This is so simple and so tasty!
Thalia says
This looks delicious! What do you usually serve as a side?
Dawn says
Just like the maple flavored syrup, what sugar free balsamic vinegar do you recommend? I am having trouble finding them both. Thanks!
Jillian says
Oh my gosh this recipe is amazing! I gave up carbs for Lent, and this is the first recipe I’ve made where my boyfriend didn’t make himself a carb-heavy side or complain about the lack of one. We put this over a bed of baby spinach leaves and drizzled with regular balsamic vinegar. Huge success. I am a grad student and so I need easy, healthy meals that I can manage after a long day at work. Definitely will be adding this into the regular dinner rotation! Thank you!
luis guerrero says
HI great recipe thank you i try it last night it was great love the flavors :)
now i want to try it again for tomorrow diner but i dont have anymore prosciutto
can i try it with bacon? it will change the cooking times?
thanks againg
Karen says
What if I don’t have the balsamic glaze only vinegar, is there a way to make the glaze?
Mellissa Sevigny says
Yes Karen, you just boil the balsamic down until it’s thick enough to coat a spoon and you’re good to go!
KalynsKitchen says
My condolences on the coffee!
Just letting you know I featured this recipe (and one other one from your blog) in my Deliciously Healthy Low-Carb Recipes Round-Up for July 2015! Great recipe; I think my readers are going to love it!
Mellissa Sevigny says
Thanks Kalyn! ?