Easy, Low-Carb Keto Spinach Cream Cheese Stuffed Chicken
clean, Low-Carb Keto Spinach Cream Cheese crammed hen is a quick and healthy dinner recipe loaded with boneless, skinless fowl breasts, cheddar, and mozzarella. you could use clean or frozen spinach. This dish has handiest 1 net carb according to serving making it perfect for ketosis and the keto eating regimen! seeking out a little greater pizzaz? add 1st baron beaverbrook!
i'm all approximately taking an uneventful bird breast to a higher level. This recipe may additionally appearance intimidating to a few, but it isn’t. once I first got into cooking, the concept of stuffing food became foreign. I had never done it, and frankly, it sounded hard.
i'm all approximately taking an uneventful bird breast to a higher level. This recipe may additionally appearance intimidating to a few, but it isn’t. once I first got into cooking, the concept of stuffing food became foreign. I had never done it, and frankly, it sounded hard.
INGREDIENTS:
- 2 skinless chicken breasts mine weighed 25oz total
- 1 tablespoon olive oil
- 1 cup fresh spinach, chopped into bits You can use frozen if preferred. Be sure to thaw and drain the spinach first.
- 2 oz cream cheese (softened at room temp) You can also microwave for 15-20 seconds.
- 1/3 cup cheddar cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.
- 1/3 cup mozzarella cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.
- 1 teaspoon paprika
- McCormick’s Grill Mates Montreal Chicken Seasoning to taste
- salt and pepper to taste
INSTRUCTIONS:
- 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.
Get The Recipes : https://www.staysnatched.com/spinach-cream-stuffed-chicken/
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