KETO SPANAKOPITA STUFFED CHICKEN

 Keto Spanakopita Stuffed Chicken is a savory and delightfully cheesy, low carb, gluten-free version of Spanakopita without the phyllo dough and all the carbs.

INGREDIENTS

  • 4 skinless boneless chicken breast halves
  • 1 10 ounce package frozen chopped spinach, thawed and drained of excess water
  • 4 ounces cream cheese softened
  • ½ cup crumbled feta cheese
  • 1 ½ tablespoon parmesan cheese
  • ½ teaspoon onion powder
  • 2 cloves garlic minced
  • 1 teaspoon lemon zest
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried parsley
  • 1 tablespoon avocado oil or olive oil
KETO SPANAKOPITA STUFFED CHICKEN


INSTRUCTIONS

  • Preheat oven to 400 degrees F (190 degrees C) and line a baking sheet with aluminum foil or parchment paper.
  • Drain thawed spinach in a colander and press down with paper towels to remove excess moisture.
  • In a medium-sized mixing bowl combine: cream cheese, spinach, feta cheese, parmesan, onion powder, and minced garlic, Mix until well blended. Set aside.
  • Carefully butterfly chicken breasts (cut a deep pocket into the chicken breasts making sure not to cut all the way through). Cut a few diagonal slits through the top of the pockets in chicken breast *see photo below.
  • Spoon spinach cheese mixture into the chicken breast pocket. Place stuffed chicken on the lined baking sheet.
  • Brush the top and sides of stuffed chicken with avocado oil or olive oil. Sprinkle with salt pepper, parsley, and lemon zest.
  • Bake in the oven for 35 to 40 minutes, then for 3 to 5 additional minutes under the broiler on high until the top starts slightly browning. You check for doneness with a thermometer inserted into the center of chicken that should read at least 165 degrees F (74 degrees C).

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