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Brie and Asparagus Stuffed Chicken

Low CarbKetoGluten FreeLCHF

This low carb Brie and asparagus stuffed chicken can be prepared in advance for a special occasion meal! Keto and gluten free recipe.
Brie and Asparagus Stuffed Chicken - low carb and perfect for special occasions!

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This recipe is super low in carbs and as well as tasting delicious, it can be prepared in advance – perfect for when you have guests coming over! You don't need to serve much with it, a light and fresh salad is all that is needed.

You might also like to try my other keto stuffed chicken recipes like my Basil Stuffed Chicken!

How to Make Brie and Asparagus Stuffed Chicken

To make the filling, mix together sour cream, mayonnaise, Dijon mustard and black pepper in a bowl and set aside.

Place the chicken breasts on a wooden board and pound them flat with the smooth side of a meat tenderizer or rolling pin. Divide the cream mixture between the chicken breasts, and add some fresh asparagus spears. Brie and Asparagus Stuffed Chicken - low carb and perfect for special occasions!

Add two slices of Brie to each piece of chicken, then roll them up and place in a baking tray lined with a silicone mat, join-side down. Brie and Asparagus Stuffed Chicken - low carb and perfect for special occasions!

Place in a preheated oven for 25-30 minutes or until the chicken has reached an internal temperature of 165F – a probe thermometer is useful for this!

Brie and Asparagus Stuffed Chicken - low carb and perfect for special occasions!

This delicious #brie and #asparagus #stuffedchicken dish is #lowcarb and easy to prepare in advance. Click To Tweet

Brie and Asparagus Stuffed Chicken

Brie and Asparagus Stuffed Chicken

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This low carb Brie and asparagus stuffed chicken can be prepared in advance for a special occasion meal! Keto and gluten free recipe.

Ingredients

  • 2 tbs mayonnaise
  • 2 tbs sour cream
  • 1 tsp Dijon mustard
  • black pepper
  • 2 fresh skinless chicken breasts
  • 10 fresh asparagus spears, woody stalks snapped off
  • 2 oz Brie, sliced
  • salt and pepper

Instructions

  1. Preheat the oven to 375F.
  2. Mix together the sour cream, mayonnaise, Dijon mustard and black pepper and set aside.
  3. Flatten the chicken breasts by pounding them with a meat tenderizer or rolling pin.
  4. Divide the cream mixture between the two chicken breasts. Add half the asparagus and Brie to each piece of chicken.
  5. Roll up each chicken breast and place join-side down on a baking tray lined with a silicone mat.
  6. Season the chicken with salt and pepper, then roast for 25-30 minutes or until the chicken has reached an internal temperature of 165F.

Notes

2g net carbs per serving (half the recipe)

Nutrition Information
Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 358Total Fat 23gSaturated Fat 8gCholesterol 112mgSodium 436mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gSugar 2gProtein 32g
Love Brie? Try my Baked Brie or Brie and Cranberry Bombs!

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Stephanie

Wednesday 20th of January 2021

This was the bomb!!! OMG it was so good! I have 2 suggestions. Add more Brie cheese because most of it leaks out the bottom. 2 cook the open side up to prevent the cheese from flowing out. Be sure to use tooth picks to keep it closed.

Thanks! Will be making this again!!!

Georgina

Wednesday 20th of January 2021

Great feedback, thank you!

Betsy

Wednesday 3rd of May 2017

Yummy! Just finished this wonderful dinner. Loved that it didn't need a sauce and stood on its own. Delightful! Will add to my "Tried it" board.

Georgina

Wednesday 3rd of May 2017

That's so great to hear! Thanks for letting me know!

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