Keto Spinach And Goat Cheese Chicken Rolls Recipe

Name: Keto Spinach and Goat Cheese Chicken Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 100 g Baby Spinach; 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2; 100 g Garlic - Single Clove; 200 g Organically Grown Sambar Onion; 150 g Mooz Cream Cheese; 2 Medium Green Capsicum (Dappa Menasinakaayi); 1 kg Akar Powder Salt; 1 pc (50 g) On1Y Pepper Grinder; 300 g Nutty Yogi Almond Flour (With Skin); 1 ltr Bertolli Extra Virgin Olive Oil; 60G Primi Piatti Red Chilli Flakes; 250 ml Dabur Hommade Lemon Juice (Bottle); 2 x 170 ml Masterchow White Vinegar - Pack Of 2; 16 g Orika Oregano

Fusion cuisine

Keto Spinach and Goat Cheese Chicken Rolls recipe

About this recipe

A delicious low-carb dinner featuring tender chicken breasts stuffed with a creamy spinach and goat cheese filling, baked to perfection and served with a flavorful lemon and herb sauce.

Ingredients

25 g Parsley
100 g Baby Spinach
2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
100 g Garlic - Single Clove
200 g Organically Grown Sambar Onion
150 g Mooz Cream Cheese
2 Medium Green Capsicum (Dappa Menasinakaayi)
1 kg Akar Powder Salt
1 pc (50 g) On1Y Pepper Grinder
300 g Nutty Yogi Almond Flour (With Skin)
1 ltr Bertolli Extra Virgin Olive Oil
60G Primi Piatti Red Chilli Flakes
250 ml Dabur Hommade Lemon Juice (Bottle)
2 x 170 ml Masterchow White Vinegar - Pack Of 2
16 g Orika Oregano

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a bowl, mix 1 cup spinach, 1/2 cup cream cheese, 1 tablespoon white vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well combined.
3. Lay 4 pounded chicken breasts flat and evenly divide the spinach and cream cheese mixture among them. Roll each chicken breast tightly around the filling and place seam-side down to keep them secure.
4. Lightly coat the stuffed chicken breasts in 1/2 cup almond flour. Heat 2 tablespoons olive oil in a skillet over medium heat and sear the chicken on all sides until golden brown, about 2-3 minutes per side.
5. Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken bakes, heat 2 tablespoons olive oil in the same skillet over medium heat. Add 2 minced garlic cloves, 1/2 cup finely chopped onion, 2 teaspoons dried oregano, 1/8 teaspoon salt, and 1/2 teaspoon red pepper flakes. Cook for 3-4 minutes until fragrant and softened.
7. Stir in 1 tablespoon almond flour and cook for 1 minute. Gradually whisk in 2 cups chicken broth and cook for 4-5 minutes, stirring frequently, until the sauce thickens.
8. Stir in 2 tablespoons lemon juice, 1/4 cup chopped fresh parsley, and 1/4 cup diced green capsicum. Cook for another 1-2 minutes, then remove from heat.
9. Remove the chicken from the oven and let it rest for 5 minutes. Slice each chicken breast into 1/2-inch thick pieces and serve with the prepared sauce spooned over the top.