Keto Spinach-Stuffed Chicken Breasts Recipe

About this recipe

A delicious keto-friendly dinner featuring tender chicken breasts stuffed with a creamy spinach mixture, baked to perfection for a satisfying and healthy meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Philadelphia Original Soft Cream Cheese 165g
• 400G Mlekovita Sour Cream 18%
• 350G Typically Daylesford Organic Chicken Breasts
• 1 stick Organic Celery Stick
• 200G Natoora Organic British Green Kale

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a mixing bowl, combine 10 oz chopped kale, 8 oz softened cream cheese, 3/4 cup sour cream, 1 packet parsley, and 4 oz finely chopped celery. Mix well until fully combined.
3. 3. Divide the kale mixture into four equal portions.
4. 4. Carefully make a pocket in each of the 4 chicken breasts by slicing horizontally without cutting all the way through.
5. 5. Stuff each chicken breast with one portion of the kale mixture, ensuring the filling is evenly distributed.
6. 6. Place the stuffed chicken breasts in an ovenproof baking dish, tucking the ends under to secure the filling.
7. 7. Cover the dish with foil and bake in the preheated oven for 30 minutes.
8. 8. Remove the foil and bake uncovered for an additional 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
9. 9. Remove from the oven and let rest for 5 minutes before serving.
10. 10. Serve warm and enjoy your keto-friendly stuffed chicken breasts.