Basil Pesto Chicken Che-iche

A keto diet makes you get REAL creative. And of course these creative light bulbs go off late at night. 🤦‍♀️ Sooooooo I give you...

Basil Pesto Chicken Che-iche

1 - parmesan folio 

.5 cup - shredded cheddar

.5 cup - shredded mozz

.25 cup - parmesan powder

1 - egg

2 tsp - garlic powder

.5 cup - ricotta

4 oz - basil pesto boneless chicken thigh (chopped)

Preheat Oven 350

Line spring 8" spring foam pan with parchment paper and place parmesan folio on top.

Mix cheddar, mozz, parmesan, egg, and garlic. Layer cheese mixture on top of folio, making. Layer on ricotta cheese, top with chicken. 

Bake for 20-25 minutes or until there is a crisp around the edge. Release spring form but do not remove, let cool until cheese sets a bit. (5-7 mins)

6 servings, and according to my recipe maker - 3g net carbs, 15g fat, 17g protein, per serving... but that's on you to confirm!

The cheese quiche base gives it some substantial base for the ricotta and chicken, so its important to let it set before taking off the spring form. Chicken thighs were leftovers from 2 nights prior, but it was still moist. 

This recipe was inspired by Keto Cheesy Garlic Bread - Lilly from Intrupix (thank you!) @instrupix