Spinach And Goat Cheese Stuffed Chicken Recipe

About this recipe

A delicious keto-friendly dinner featuring tender chicken breasts stuffed with a creamy spinach and goat cheese filling, seasoned with Cajun spices and baked to perfection.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 250 g Spinach - Chopped
• 180 g Greentokri Basil Pesto
• 100 g Nutoras Cheese Feta With Olive Oil (Block)
• 35 g On1Y Grinder Italian Seasoning Flakes
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. On a clean work surface, place the chicken breasts and cover them with a layer of parchment paper.
3. 3. Gently pound the chicken breasts to 1/2-inch thickness using a meat mallet. Remove the parchment paper.
4. 4. Season the chicken breasts evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
5. 5. In a mixing bowl, combine 1/2 cup fresh spinach (chopped), 1/4 cup feta cheese, 1/4 cup basil pesto, and 1 tablespoon Italian seasoning. Mix until well combined.
6. 6. Divide the spinach and feta cheese mixture evenly between the chicken breasts, placing the mixture in the center of each breast horizontally.
7. 7. Carefully roll each chicken breast around the filling and place seam-side down to hold the shape.
8. 8. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
9. 9. Bake in the preheated oven for 40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
10. 10. Remove the chicken from the oven and let it rest for 5 minutes.
11. 11. Using a sharp knife, slice each stuffed chicken breast into 4 pieces and serve warm.