Battered fried chicken thighs lavished with pesto sauce, baked with a thin slice of tomato and mozzarella cheese – a mouthwatering dinner for those on a keto diet! Serve with zucchini spaghetti or eggplant breads.
In our keto recipe, we recommend using thighs, if you put breast, it may come out too dry. With chicken thighs, you don’t have to worry about this, they come out tender and juicy. The suggested keto recipe is one of the easiest to prepare, it does not require any special culinary skills or equipment: the ingredients are laid out in slices on top of each other and baked. Half an hour and you can serve the chicken! This dish looks nice and appetizing, suitable for both holiday and casual dinner.
Cooking time 45 minutes.
Serving quantity 6
Ingredients :
Butter 0.5 tbsp.
Boneless chicken thighs and skinless 6 eggs
Salt and pepper to taste
Basil leaves 180g
Olive oil 125 ml
Pine nuts 25g
Chopped tomatoes 150g
180 gr Mozzarella Cheese
Step 1
Preheat the oven to 175°C. Melt the butter in a cast-iron skillet (or whatever you can use in the oven) over a medium heat.
Step 2
Pepper and salt the chicken thighs and place them in the pan.
Step 3
Fry the thighs until golden for a few minutes before flipping to the other side.
Step 4
In a food processor, combine basil leaves, olive oil, and pine nuts. Salt to taste.
Step 5
Turn off the heat under the pan and spread the resulting pesto sauce over the thighs.
Step 6
Place a ring of tomato and mozzarella on top.
Step 7
Bake for 30 minutes until chicken is cooked through and cheese is melted and golden.
Bon appetit!
Energy Value per Serving
Calories from fat 318
Calories 477
Fats: 35.3g
Carbohydrates: 2.5g
Fiber: 0.5 g
Assimilable carbohydrates: 2.0 g
Protein: 36.8 g
