Here's a tasty keto-friendly recipe for spinach stuffed chicken breasts:
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach leaves, chopped
- 1/4 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
- Toothpicks or kitchen twine
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Instructions:
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach, softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, dried oregano, dried basil, garlic powder, and red pepper flakes (if using). Mix until well combined.
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/4 inch thick.
Spread a generous spoonful of the spinach and cheese mixture onto each chicken breast.
Roll up the chicken breasts tightly, enclosing the spinach and cheese filling inside. Secure with toothpicks or tie with kitchen twine to keep them closed.
Place the stuffed chicken breasts in a baking dish lined with parchment paper or lightly greased.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
Remove the toothpicks or kitchen twine before serving.
Serve the spinach stuffed chicken breasts hot, garnished with additional grated Parmesan cheese and chopped fresh parsley if desired.
Enjoy your delicious keto spinach stuffed chicken! It's a flavorful and satisfying meal that's perfect for a low-carb diet!
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