Keto Spinach Stuffed Chicken Breast with Cheese

Keto Spinach Stuffed Chicken Breast with Cheese

Ingredients

• 3 chicken breasts
• 8 oz fresh spinach ((bag of, can substitute with frozen spinach))
• 1/2 cup feta cheese ((bag of, can substitute with frozen spinach))
• 4 oz cream cheese
• 1 clove garlic ((bag of, can substitute with frozen spinach))
• 1/4 tsp salt
• 2 tbsp olive oil ((bag of, can substitute with frozen spinach))

Instructions

1. Preheat the oven to 450 degrees F.
2. In a large sauté pan over medium heat, add 1 tablespoon of olive oil.
3. Add the contents of the 8 oz.
4. bag of fresh spinach and use a wooden spoon to gently stir for 2-3 minutes until all spinach is wilted.
5. 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.
6. Once all spinach has wilted, remove from heat and spoon into a colander.
7. Press out as much of the excess liquid as possible.
8. In a medium-sized bowl, add the cooked spinach, feta, cream cheese, garlic and salt.
9. Place the chicken breasts on a cutting board.
10. 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.
11. 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).
12. Season the chicken breasts with salt and pepper.
13. Place about a ½ cup of the spinach cheese mixture into each chicken pocket.
14. Heat 1 tablespoon of olive oil in a pan (preferably oven-safe) on medium-high heat.
15. After the pan is heated through, add the chicken breasts – top side down.
16. Allow to cook for 5 minutes without touching.
17. If you used an oven-safe pan, simply place in the oven for 10-15 minutes until chicken has cooked through.
18. If not using an oven-safe pan, simply transfer the chicken breasts to an oven-safe dish and bake.
19. If your chicken breasts are quite large – they will need the full 15 minutes.
20. 10.
21. Once finished baking, allow the chicken to rest for 5 minutes and serve