Keto Spanakopita Stuffed Chicken

 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

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).