Keto Caprese Stuffed Chicken

About this recipe

Butterflied chicken breasts, stuffed with fresh mozzarella and basil, finish in a quick balsamic reduction—this is what restaurant keto looks like. The chicken stays moist because you're not pounding it to death; butterflying (splitting horizontally and opening like a book) gives you more surface area without thinning the meat past the point of no return. The mistake most cooks make is overstuffing. A thin slice of fresh mozzarella, three good basil leaves, a small dollop of tomato puree—that's enough. Overstuff and the cheese leaks, the chicken overcooks waiting for the center to catch up, and you end up frustrated. Use a meat thermometer: pull it at 165°F internal temp and it'll coast to 170°F while it rests. The balsamic reduction (just balsamic vinegar simmered down to syrup) is optional but turns a good dish into something memorable. At 42g protein, 5g net carbs, and just 25 minutes, this is the keto dinner you serve when you want to impress someone.