Low-Carb Creamy Spinach Stuffed Chicken

• 4 boneless, skinless chicken breasts
• 8 oz cream cheese, softened
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• Cooking twine

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, heat olive oil and butter over medium heat. Add spinach and garlic, sauté until spinach is wilted.
3. 3 Remove from heat and stir in cream cheese, Parmesan, black pepper, and salt until smooth.
4. 4 Slice each chicken breast horizontally to create a pocket. Stuff with the spinach mixture.
5. 5 Tie each breast with cooking twine to secure the filling.
6. 6 Place stuffed chicken in a baking dish and bake for 30 minutes, or until internal temperature reaches 165°F.
7. 7 Let rest for 5 minutes before serving.

Equipment

• baking dish
• skillet
• cooking twine

Variations

• Add sun-dried tomatoes or artichoke hearts to the filling for extra flavor.

Substitutions

• Use feta cheese instead of Parmesan for a tangy twist.

Pairings

• Pairs well with a crisp Chardonnay or a light Sauvignon Blanc.

Nutrition

Tips

• Ensure the chicken is pounded to an even thickness for even cooking.
• For extra flavor, marinate the chicken in Italian dressing for 30 minutes before stuffing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with roasted asparagus or a simple garden salad.

FAQ