I’m thrilled to start a new series with cookbook author Suzanne Ryan of Keto Karma. I discovered Suzanne last year when Steve and I started Keto and had amazing success following her debut cookbook, Simply Keto. She has a new cookbook called Beyond Simply Keto and has graciously offered to share recipes from it with us for the next month! I’ll be cooking each recipe on my stories every Wednesday night, so stay tuned to my Instagram stories to follow along!
We’re kicking things off with this mouthwatering Prosciutto-Stuffed Chicken, absolutely delicious!
NOTE: The easiest way to pound chicken is with a meat mallet. If you don’t have one, you can use a rolling pin or heavy spoon to pound the chicken. As always, cover the meat with plastic wrap first.
- 4 ounces sliced prosciutto, chopped
- 1 cup baby spinach, chopped
- ½ cup shredded Gruyère cheese
- 6 (3- to 4-ounce) bone-in chicken thighs, deboned with skin on
- 2 teaspoons Italian seasoning or poultry seasoning
- Salt and pepper
- 2 tablespoons olive oil
- Preheat the oven to 475°F.
- In a bowl, combine the prosciutto, spinach, and cheese.
- Pound the chicken thighs, skin side down, to an even thickness of ¼ to ½ inch. Sprinkle the Italian seasoning over the chicken.
- Place one-sixth of the prosciutto filling in the center of each thigh. Tightly roll up the thighs and season the skin with salt and pepper.
- Heat the oil in a large oven-safe sauté pan or cast-iron skillet over high heat. When the pan is good and hot, place the thighs in the pan skin side up. Sear the thighs for about 2 minutes, then flip them over and sear with the skin side down for an additional 2 minutes. Lower the heat to medium and cook until the fat is rendered, about 12 minutes.
- Flip the chicken over one more time so that the skin is facing up again and place the pan in the oven for 5 minutes, to crisp the skin. Remove from the oven and serve.
Chicken thighs are a great option for a ketogenic diet because they have a higher fat content than other cuts of chicken, especially if you buy them with the skin on. While you’re shopping, make things easier on yourself by asking the butcher to debone your skin-on chicken thighs; this will save you time when preparing dinner! However, you can always debone the thighs yourself if you prefer; there are plenty of YouTube videos that will walk you through the process.