Low Carb Spinach Stuffed Chicken Breasts

Ingredients

• 4 chicken breasts (large, boneless and skinless)
• 4 oz cream cheese (softened to room temperature)
• 2 cup fresh spinach (chopped and sautéed or wilted)
• 0.5 cup mozzarella cheese (shredded)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• salt (to taste)
• black pepper (to taste)
• 2 tbsp olive oil (for searing)

Steps

1. 1

   In a medium mixing bowl, combine the softened cream cheese, chopped spinach, and shredded mozzarella cheese. Mix until well combined.

2. 2

   Place the chicken breasts on a cutting board. Using a sharp knife, cut a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.

3. 3

   Season the outside and the inside of the chicken pockets generously with salt, black pepper, garlic powder, onion powder, and paprika.

4. 4

   Stuff each chicken breast pocket with a generous amount of the spinach and cheese mixture. If necessary, secure the opening with toothpicks.

5. 5

   Heat the olive oil in a large skillet over medium-high heat.

6. 6

   Add the chicken breasts to the skillet and sear for 5-7 minutes per side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).

7. 7

   Remove the chicken from the pan and let it rest for 5 minutes before serving. Remove toothpicks if used.

Notes

For a 'Tuscan' variation mentioned in the tags, you can add sun-dried tomatoes to the cream cheese filling. Ensure the chicken breasts are of similar size for even cooking.

Nutrition per serving

• main
• chicken
• low-carb
• keto
• stuffed chicken
• dinner
• quick meal
• spinach