Keto Spinach Stuffed Chicken Breast With Feta And Cream Cheese Recipes

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.

SPINACH TOMATO FETA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 425 degrees F.
• Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
• Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
• In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
• Mix well and set aside.
• Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
• Heat a large, oven-safe or cast iron skillet over medium heat.
• Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
• Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
• Remove from oven and tent with foil for 5 minutes before eating.
• Remove toothpicks and eat right away.

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.

SPINACH STUFFED CHICKEN BREAST RECIPE

Steps:

• Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet or pan with parchment paper or foil (or use a stoneware pan that doesn't stick).
• Fill a large bowl with water and a couple tablespoons of sea salt. Place the chicken breasts in the water, submerging fully. Brine for at least 10 minutes.
• Meanwhile, steam the spinach in the microwave for 2-3 minutes, or on the stove for 3-5 minutes, until wilted. When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Place back into the bowl.
• Stir the garlic and 2 oz shredded mozzarella (half of the total amount) into the spinach. Heat the cream cheese until easy to stir, then mix that in.
• Remove the chicken from the water and pat dry. Place onto the prepared baking pan. Cut a slit in each chicken breast horizontally, creating a pocket.
• Stuff the spinach mixture into each pocket in the chicken. Sprinkle lightly with sea salt and black pepper.
• Top each piece of chicken with 2 tomato slices and 1/2 oz shredded mozzarella.
• Bake for 16-20 minutes, until the chicken is cooked through. (If the cheese starts to brown sooner, you can tent the top with foil and continue baking.)