Recipe Spinach Cream Cheese Stuffed Chicken (Gluten-Free, Low Carb, Keto)

  Keyword gluten-free, keto, low carb, oven baked, stuffed chicken

 Prep Time10 minutes

 Cook Time30 minutes

 Ingredients

2 chicken breasts boneless skinless

2 tbsp olive oil extra virgin

1/4 tsp himalayan salt

1/8 tsp pepper

1/4 tsp garlic powder

1/4 tsp rosemary

1/4 tsp thyme

2 oz cream cheese softened at room temperature

1 tbsp parmesan grated

2 tbsp mozzarella shredded

2 cloves garlic minced

1 oz spinach finely chopped

Instructions

1. Preheat oven to 400°F. Spray a baking dish with non-stick cooking spray.
2. In a bowl, mix together the softened cream cheese, parmesan, mozzarella, and garlic. Set aside.
3. Pat dry your chicken breasts with paper towels. Cut each breast horizontally, not all the way through the end . Place chicken in the baking dish.
4. Spoon the cream cheese filling onto the centre of the chicken and fold the chicken over to close the pocket. Stuff with more filling if needed.
5. Drizzle olive oil on top of chicken and sprinkle the combined spices. Rub over chicken to evenly coat.
6. Bake for 30-40 minutes or until chicken is no longer pink inside, or the internal temperature of the chicken reaches 165°.

Notes

1 Serving or 1 Stuffed Chicken Breast = 2 Net Carbs

Nutrition

Calories: 542kcal | Carbohydrates: 3g | Protein: 55g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 189mg | Sodium: 789mg | Potassium: 954mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1878IU | Vitamin C: 8mg | Calcium: 163mg | Iron: 1mg