Keto Buffalo Chicken Stuffed Bread Recipe

Gluten Free
Lunch
4.6/5
(2005 reviews)
Keto Buffalo Chicken Stuffed Bread
Zylo Recipes

Description

Imagine sinking your teeth into a warm, savory pocket, the dough yielding to reveal a flavorful explosion within. These chicken-stuffed snacks begin with a unique dough, offering a delightful chewiness that sets the stage for the tantalizing filling. The dough, subtly crisp on the outside and tender within, provides the perfect textural contrast to the soft, yielding ingredients nestled inside.

The star of the show is undoubtedly the filling: succulent pieces of chicken, generously coated in a tangy, moderately spicy sauce reminiscent of classic buffalo wings. This isn't just heat for heat's sake; it's a carefully balanced blend of flavors, where the subtle spice enhances the natural taste of the chicken without overwhelming the palate. The chicken itself is cooked to perfection, ensuring each bite is moist and tender, complementing the other ingredients beautifully.

Intertwined with the chicken is a generous helping of melted cheese, cascading through the filling, adding a creamy, rich dimension to every mouthful. The cheese is carefully selected to provide a smooth, gooey texture and a mild, savory flavor that complements the spiciness of the chicken. Its presence is not merely functional; it binds the filling together, creating a cohesive and utterly irresistible combination of flavors and textures.

These delightful snacks are surprisingly satisfying, offering a substantial bite that will leave you feeling pleasantly full. They are an excellent choice for those seeking a flavorful and fulfilling treat. Whether enjoyed as a casual snack or served as an appetizer, these stuffed dough pockets are sure to impress.

Each element of this recipe—the chewy dough, the flavorful chicken, and the melted cheese—works in harmony to create a truly memorable culinary experience. These snacks are more than just the sum of their parts; they are a testament to the power of simple ingredients combined with culinary creativity.

Preparation Time

Prep Time
25 min
Cook Time
38 min
Total Time
1 h 3 min

Nutrition Information

Per 1 stuffed pieces serving
C
Calories
650 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
50 g

C
Fats
45 g
Saturated Fats 20 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 800 mg
Potassium 300 mg
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Ingredients

    1.
    Chicken Breast
    Chicken Breast
    6 oz, boneless, raw
    2.
    Butter
    Butter
    ½ tablespoon
    3.
    Salt
    Salt
    ¼ teaspoon
    4.
    Black Pepper
    Black Pepper
    ¼ tsp
    5.
    Red Hot Buffalo Wing Sauce by Frank's
    Red Hot Buffalo Wing Sauce by Frank's
    ¼ cup
    6.
    Shredded Mozzarella by Kraft
    Shredded Mozzarella by Kraft
    ½ cup
    7.
    Sharp Cheddar Cheese
    Sharp Cheddar Cheese
    1-½ ounce
    8.
    Low Carb Fathead Dough
    Low Carb Fathead Dough
    8 servings

Instructions

    1.
    Cut the chicken breast into small strips for even cooking. Melt butter in a pan over medium heat, add chicken, and season with salt and pepper. Cook for 3-4 minutes per side, until fully cooked.
    2.
    Transfer cooked chicken to a clean surface and let it cool slightly. Shred the chicken into small pieces. Return the shredded chicken to the warm pan and toss with hot sauce until well coated. Set aside.
    3.
    Preheat oven to 400 degrees F (200 degrees C). Divide the Fathead Dough into 8 equal pieces. Keep all but one piece refrigerated. Place the remaining piece between two sheets of wax paper and flatten it to about 1/4-inch thickness using your hand or a rolling pin.
    4.
    Sprinkle mozzarella cheese in the center of the flattened dough. Top with a few pieces of the hot sauced chicken. Dice cheddar cheese into small cubes and place them on top of the chicken.
    5.
    Lightly spray your hands with non-stick cooking spray for easy handling. Gently fold the edges of the Fathead Dough over the filling and pinch the edges to seal it shut. Place the sealed dough on a sheet tray lined with wax paper and non-stick spray, with the sealed edges facing down.
    6.
    Repeat the process for each piece of Fathead Dough, cleaning your hands between each one. Once all the dough is stuffed, refrigerate for 10 minutes. Bake in the preheated oven for about 20 minutes, or until golden brown. Let the stuffed doughs cool for 10 minutes before serving.