Spinach And Cream Cheese Stuffed Chicken Recipe

About this recipe

A delicious keto-friendly dinner featuring tender chicken breasts stuffed with creamy spinach and wrapped in turkey bacon for a satisfying, low-carb meal.

Ingredients

• 100 g Baby Spinach
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 200 g Milky Mist Cream Cheese
• 100 g Garlic - Single Clove
• 150 g Mooz Cream Cheese

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Place each chicken breast between two pieces of plastic wrap or two thin cutting boards and pound to 1/4-inch thickness using a meat mallet.
3. 3. Thaw the spinach and drain it thoroughly by placing it in a dish towel and squeezing out all the excess water.
4. 4. In a bowl, combine 1 teaspoon minced garlic and 2 tablespoons cream cheese. Mix until smooth and well combined.
5. 5. Add the drained spinach to the cream mixture and divide it into 4 portions.
6. 6. Place one portion of the spinach mixture in the center of each flattened chicken breast and roll it up tightly.
7. 7. Secure each rolled chicken breast with toothpicks to hold its shape.
8. 8. Arrange the secured chicken breasts on a baking sheet lined with parchment paper and bake for 35 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
9. 9. Switch the oven to broil and broil the chicken for 5 minutes to lightly brown the outside.
10. 10. Remove the toothpicks and serve the stuffed chicken hot for a satisfying keto dinner.