Cream Cheese Spinach Stuffed Chicken Low Carb Keto 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.

EASY LOW-CARB KETO SPINACH CREAM CHEESE STUFFED CHICKEN

Steps:

• Watch the video above for visual instructions.
• Preheat oven to 400 degrees.
• Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.
• There are two ways you can slice and stuff the chicken. You can make a large slice in the chicken breasts (go for the side of the chicken breast that is thicker) horizontally to create a pocket without cutting through the breast.
• There is also the hasselback method where you make multiple cuts/slices into the top of each of the chicken breasts, without cutting through the entire breast.
• Combine the shredded spinach, cream cheese, and shredded cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.
• Season the chicken with McCormick's Grill Mates Montreal Chicken Seasoning, Kosher salt, and pepper. Top with paprika over the top.
• Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer.
• Cut each breast in half and serve.

CREAM CHEESE SPINACH STUFFED CHICKEN (LOW-CARB, KETO)

Steps:

• To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
• To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
• To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
• To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.