Keto Chicken Stuffed With Spinach And Almonds Recipe

About this recipe

A delicious keto-friendly dinner featuring tender chicken breasts stuffed with a savory mix of spinach, creamy feta, and crunchy almonds. Perfect for those seeking a low-carb, high-flavor meal.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 350G Typically Daylesford Organic Chicken Breasts
• 1 Block Greek Feta Cheese 900g
• - Filippo Berio Garlic Flavoured Olive Oil
• NaN Old India Blanched Ground Almond Flour
• 100G Terre Exotique Winemaker'S Salt, 100G
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat your oven to 350 degrees F (175 degrees C).
2. 2. Wash and pat dry the chicken breasts. Using a sharp knife, carefully cut a slit halfway through each chicken breast to create a pocket for the stuffing.
3. 3. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the spinach and sauté until wilted but still bright green, about 2-3 minutes. Remove from heat and let it cool slightly before roughly chopping.
4. 4. In a mixing bowl, combine the chopped spinach and crumbled feta cheese. Mix well to create the stuffing.
5. 5. Season the chicken breasts all over with salt and pepper. Lightly dust the outside of each chicken breast with almond flour.
6. 6. Stuff each chicken breast pocket with the spinach mixture, ensuring the filling is evenly distributed.
7. 7. Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.
8. 8. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165 degrees F (74 degrees C).
9. 9. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Serve warm and enjoy your keto-friendly meal!