Cheese Spinach Stuffed Chicken Breast Keto Low Carb Recipes

CREAM CHEESE SPINACH STUFFED CHICKEN BREASTS - {LOW CARB, KETO}

Steps:

• Make the Creamy Spinach Filling: Add the spinach to a non-stick pan over medium heat and stir until wilted. Add softened cream cheese and stir until well incorporated. Let it cool slightly and combine with parmesan cheese, mozzarella, minced garlic, salt, and pepper.
• Cut a pocket into your chicken breasts. Using a sharp knife slice through the chicken breast, creating a pocket.
• Season: Season the chicken with chili powder, onion powder salt, pepper, garlic powder.
• Fill the chicken with the spinach filling and fold it, and use toothpicks to seal the cream cheese.
• Place the chicken breast into a baking dish and drizzle oil or melted butter.
• Bake for about 25-30 minutes at 375°F / 190°C or until the chicken is cooked through.

SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees.
• Place the chicken breasts on a cutting board and drizzle with oil.
• Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
• Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
• Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
• Spoon the spinach mixture into each chicken breast evenly.
• Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.

KETO SPINACH STUFFED CHICKEN BREAST WITH FETA AND CREAM CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• In a large sauté pan over medium heat, add 1 tablespoon of olive oil. Add the contents of the 8 oz. bag of fresh spinach and use a wooden spoon to gently stir for 2-3 minutes until all spinach is wilted. If the pan is too small to hold all of the spinach, start with half a bag, allow it to wilt, and add the remaining spinach.
• Once all spinach has wilted, remove from heat and spoon into a colander. Press out as much of the excess liquid as possible.
• In a medium-sized bowl, add the cooked spinach, feta, cream cheese, garlic and salt.
• Place the chicken breasts on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).
• Season the chicken breasts with salt and pepper.
• Place about a ½ cup of the spinach cheese mixture into each chicken pocket.
• Heat 1 tablespoon of olive oil in a pan (preferably oven-safe) on medium-high heat. After the pan is heated through, add the chicken breasts - top side down. Allow to cook for 5 minutes without touching.
• If you used an oven-safe pan, simply place in the oven for 10-15 minutes until chicken has cooked through. If not using an oven-safe pan, simply transfer the chicken breasts to an oven-safe dish and bake. If your chicken breasts are quite large - they will need the full 15 minutes.
• 10. Once finished baking, allow the chicken to rest for 5 minutes and serve.