Make this low carb, keto-friendly stuffed chicken dish that looks and tastes great. Stuffed with Multo™’s zesty mint-pistachio pesto and served with freshly mashed cauliflower, this recipe transforms chicken into a palatable experience. Multo™ by CookingPal® comes with a steamer that you can use to steam both the protein and vegetables, making this a one-machine recipe that can be prepared in just one hour.
How to make this pesto stuffed chicken with Multo™ by CookingPal®?
1. Blend the pesto.
With the various speeds of Multo™, you can blend your pesto ingredients in no time. Add the greens, cheese, and nuts into the mixing bowl and blend until your preferred pesto consistency is reached.
2. Steam the chicken and cauliflower using the steamer.
Multo™ comes with many accessories, and with its two steaming trays, you can steam your food to perfection. Once the chicken breasts are stuffed and the cauliflower is cut into small pieces, use the steamer to steam these items until they are fully cooked.
3. Mash the cauliflower.
Add the steamed cauliflower, butter, and cream into the mixing bowl and use Multo™’s high-speed setting to blend and mash these ingredients together until smooth.
4. Serve and enjoy.
Serve the stuffed chicken with a side of the mashed cauliflower and enjoy a delicious meal!
Cooking tips and tricks
Depending on the size of the chicken breasts, you may need to cook certain portions for longer to achieve a safe-to-eat internal temperature. Remove the pieces that have reached the appropriate cooking temperature so they do not overcook.
What are the variations of the stuffed chicken breasts?
You can stuff your chicken breasts with other types of pesto, and Multo™ has various recipes that you can use. Try our spicy arugula pesto or red pesto with walnuts for a nice change!
Serve the stuffed chicken with other side dishes, such as other vegetables or mashed potatoes.
Required Accessories
Steamer
The final verdict on the stuffed chicken breasts - how do they taste?
Juicy
Biting
Soft
Creamy
& Healthy!
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Butterflied chicken breasts stuffed with an aromatic pesto and steamed along with cauliflower florets, which are mashed into a creamy, low-carb substitute for mashed potatoes.
Ingredients
24 OZ / 680 G boneless skinless chicken breasts
2 OZ / 55 G Parmesan cheese
0.5 OZ / 20 G arugula
0.5 OZ / 15 G mint leaves
7.5 TBSP extra-virgin olive oil
2 OZ / 50 G roasted unsalted shelled pistachios
1 EA garlic clove
1 TSP ground coriander
1 TSP fine sea salt, divided, plus more for seasoning chicken
34 OZ / 1L water
24 OZ / 680 G head cauliflower
4 OZ / 115 ML heavy cream
1 TBSP butter
0.25 TSP black pepper
Directions
Lay chicken breasts on a cutting board. Butterfly each breast by holding the knife parallel to the cutting board and slicing lengthwise through the thinner side of the breast toward the thicker side, without cutting all the way through. You should be able to open the chicken breasts like a book.
Cut Parmesan into 1.25cm (½-inch) pieces.
Add Parmesan, arugula, mint, olive oil, pistachios, garlic, coriander, and ½ teaspoon salt to the mixing bowl. Blend for 10 seconds / speed 8.
With all chicken breasts open, divide the pesto among them, spreading it evenly over the chicken.
Fold the chicken breasts in half to enclose the pesto. Sprinkle the chicken breasts lightly with salt. Place the chicken in the deep steamer basket.
Wash and add water to the mixing bowl.
Trim cauliflower, cut into bite-sized florets, and arrange in shallow steamer tray. Attach the deep steamer basket to the mixing bowl, then place the shallow steamer basket on top. Cook for 10 minutes / 250°F|120°C using the steam setting.
After steaming, remove the shallow steamer basket and use tongs to flip the chicken.
Replace the shallow steamer basket and cook further for 10 minutes / 250°F|120°C using the steam setting or until the chicken breasts reach an internal temperature of 70℃ (160℉).
Remove the steamer baskets. Keep the chicken covered. Wash the mixing bowl.
Add the steamed cauliflower, cream, butter, remaining ½ teaspoon salt, and pepper to the mixing bowl. Mash for 20 seconds / speed 8.
Serve the chicken breasts with the mashed cauliflower. Enjoy your meal!
Recipe Note
TIP:
Depending on the size of the chicken breasts, you may need to cook them for longer than 20 minutes. Any breasts that reach a safe internal temperature before the rest can be removed from the steamer basket, so they won’t overcook.
