Keto Chicken With Brie Spinach And Cranberry Sauce Recipe

About this recipe

A delicious keto-friendly dinner featuring tender chicken breasts stuffed with creamy Brie cheese, served on a bed of sautéed spinach and topped with tangy cranberry sauce.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 500 ml Bertolli Extra Virgin Olive Oil
• 150 g Mooz Cream Cheese
• 100 g Kale Leaf
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat a large frying pan over medium heat and add 1 tablespoon of olive oil.
2. 2. Cut a 1-inch slit in the thick end of each chicken breast and carefully create a pocket without cutting all the way through. Stuff each pocket with 1 ounce of cream cheese and secure the opening with toothpicks.
3. 3. Season the chicken breasts with salt and pepper. Place them in the heated pan and cook for 5-7 minutes per side, or until fully cooked and golden brown. Remove from the pan, cover, and let rest for 5 minutes.
4. 4. In the same pan, add another tablespoon of olive oil and stir in 12 ounces of kale. Cook for 3-4 minutes until wilted, seasoning lightly with salt and pepper. Remove from the pan and keep warm.
5. 5. Plate the sautéed kale as a bed, place the stuffed chicken breasts on top, and finish with slices of bri creamy cheese placed over the chicken. Serve immediately.