After Stuffed Chicken Breast Keto is a delicious and healthy recipe that is perfect for those following a low-carb or ketogenic diet. The recipe features juicy chicken breasts stuffed with a flavorful mixture of spinach, cream cheese, and mozzarella cheese. The chicken is then baked to perfection, resulting in a satisfying and mouth-watering meal that is sure to be a hit.
Ingredients:
- FOUR chicken breasts(boneless+skinless)
- 2 cups fresh spinach leaves
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions:
- I preheated oven to 375°F.
- Then I rinsed the chicken breasts and patted them dry with the help of paper towel.
- After that I cut a pocket into each chicken breast. To do this, hold your knife parallel to the cutting board and cut into the thickest part of the chicken breast, making sure not to cut all the way through.
- In a medium-sized bowl, mix together the spinach, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, dried basil, dried oregano, salt, and black pepper.
- Stuff the chicken breasts with the spinach mixture, dividing it evenly between the four breasts.
- Close the pockets of the chicken breasts with toothpicks or kitchen twine.
- Then I heated the olive oil in a large skillet over medium-high heat.
- I added the chicken breasts to the skillet and cooked for FIVE minutes per side, or until they became browned on both sides.
- Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Once cooked, remove the toothpicks or kitchen twine from the chicken breasts and serve immediately.
Nutrition Facts:
Serving size: 1 stuffed chicken breast
Calories: 456
Fat: 30g
Carbohydrates: 4g
Fiber: 1g
Protein: 41g
Servings: 4