Keto Mushroom-Stuffed Chicken Breasts
This rich and hearty recipe for keto stuffed chicken breast is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie “rice.”

Set the oven to 400 degrees Fahrenheit (200 degrees C).

In the middle of the oven, place a rack.

On a stable, level surface, sandwich two sheets of heavy plastic with chicken breasts.

Use a meat mallet’s smooth side to firmly pound the meat to a thickness of 1/2 inch.

In a saucepan over medium heat, melt the butter.

Add the mushrooms and cook for 4 minutes, or until soft.

Add the garlic and thyme, and cook for 4 to 5 minutes, or until the mushrooms are fork-tender and most of the liquid has evaporated.

Medium-low heat should be used.

Add the cream cheese and salt to taste.

Cream cheese should completely melt after being cooked and stirred.

Take the food off the heat