Keto Chicken Breasts Stuffed with Artichoke, Bacon and Fontina with Lemon Sage Butter

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a large skillet over medium heat, cook the chopped bacon for 6 to 8 minutes until browned and crisp. Transfer to paper towels, leaving 1 teaspoon of bacon fat in the pan.

3. 3

   In a bowl, combine the chopped artichoke hearts, 90 g (3 oz, about 3/4 cup) of the fontina, cream cheese, garlic, half of the chopped sage, 1/2 teaspoon lemon zest, the cooked bacon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly mixed.

4. 4

   Using a small knife, cut a deep pocket into the side of each chicken breast without slicing all the way through. Stuff each breast with the artichoke mixture and gently press closed. Secure with toothpicks if needed.

5. 5

   Season the outside of the chicken with the remaining salt, remaining pepper, and smoked paprika.

6. 6

   Heat the olive oil and 1 tablespoon of butter in the same skillet over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly golden.

7. 7

   Arrange the asparagus around the chicken in the skillet or transfer to a baking dish. Add the Dijon mustard, lemon juice, remaining butter, remaining sage, remaining lemon zest, and the remaining 30 g (1 oz, about 1/4 cup) of fontina over the chicken and asparagus.

8. 8

   Bake for 14 to 16 minutes at 200 °C / 400 °F, or until the chicken reaches a safe internal temperature and the cheese is melted. Rest for 5 minutes before serving.

9. 9

   Serve each chicken breast with asparagus and spoon some of the lemon sage butter from the pan over the top.