Koreanketovia groq
Korean Jjigae Stuffed Hazelnut Chicken Breast
A keto-friendly twist on traditional Korean jjigae, featuring chicken breast stuffed with a hazelnut-based filling and served with a side of aerated kimchi.
⏱35 min🍽4 servings📊medium
🥕
Ingredients
- ●4 lbs Boneless, skinless chicken breast
- ●1 cup Hazelnutschopped
- ●2 tbsp Korean chili flakes
- ●2 tbsp Gochujang
- ●1 cup Aerated kimchi
- ●2 tbsp Sesame oil
- ●to taste Salt
- ●to taste Black pepper
👨🍳
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a food processor, combine hazelnuts, Korean chili flakes, and gochujang. Process until well combined.
- 3
Stuff each chicken breast with the hazelnut mixture.
- 4
Season the chicken with salt and black pepper.
- 5
Heat sesame oil in an oven-safe skillet over medium-high heat.
- 6
Sear the chicken breasts until browned, about 2-3 minutes per side.
- 7
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- 8
Serve with a side of aerated kimchi.