Keto Spinach And Goat Cheese Stuffed Chicken Recipe

About this recipe

A delicious low-carb dinner featuring tender chicken breasts stuffed with a creamy spinach and goat cheese filling, coated in a crispy almond flour crust.

Ingredients

• 50 g Italian Basil Leaves
• 250 g Spinach - Chopped
• 1 Combo Licious Chicken Breast Boneless 400G And Classic Eggs 6 Pieces
• 200 g Old Hill Parmesan Cheese
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 150 g Mooz Cream Cheese
• 500 ml Oleev Extra Light Olive Oil
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Puro Healthy Salt (Sendha Namak)
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 1 teaspoon of olive oil in a skillet over medium heat.
3. 3. Add 3 tablespoons of chopped fresh basil and sauté for 1 minute until fragrant.
4. 4. Add 3 tablespoons of chopped spinach to the skillet. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat and let cool.
5. 5. Prepare 8 chicken breasts by trimming any visible fat and cutting a pocket into the side of each breast.
6. 6. Once the spinach mixture has cooled, crumble 2 ounces of cream cheese over it and mix well.
7. 7. Stuff the spinach and cream cheese mixture into each chicken breast and secure the openings with toothpicks.
8. 8. In a shallow bowl, combine 1/4 cup of almond flour, 1/4 cup of grated parmesan cheese, and a pinch of salt and pepper.
9. 9. Beat 1 egg in a separate bowl. Dip each stuffed chicken breast into the beaten egg, then coat it thoroughly with the almond flour mixture.
10. 10. Place the coated chicken breasts on a baking sheet. Drizzle each breast with olive oil.
11. 11. Bake the chicken in the preheated oven for 30 minutes, or until the internal temperature reaches 165°F (74°C).
12. 12. Remove from the oven, let rest for 5 minutes, then serve warm.