Keto Chicken Stuffed With Spinach And Mushrooms Recipe

About this recipe

A delicious keto-friendly dinner featuring tender chicken breasts stuffed with a creamy spinach and mushroom filling. Perfect for those seeking a low-carb, high-flavor meal solution.

Ingredients

• 340G Weight Watchers Naked Katsu Chicken Breasts
• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• - Cooks & Co Sliced Mushrooms
• - Truffle Butter
• 1 Bunch Spring Onions 1 Bunch
• 395G D'Aucy Chopped Spinach

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Thaw fresh spinach, drain it thoroughly, and squeeze out all excess moisture.
3. 3. Finely chop 6 green onions and mix them into the spinach along with 8 oz of softened cream cheese. Stir until well combined.
4. 4. Heat 1 tbsp of butter in a skillet over medium heat. Add 1 cup of sliced fresh mushrooms and sauté until all moisture has evaporated and the mushrooms are softened, about 5-7 minutes.
5. 5. Combine the sautéed mushrooms with the spinach and cream cheese mixture, stirring until evenly mixed. This will be your stuffing.
6. 6. Take 6 boneless, skinless chicken breasts and carefully cut a pocket into each one using a sharp knife. Be careful not to cut all the way through.
7. 7. Stuff each chicken breast with the spinach and mushroom mixture, securing the opening with toothpicks if necessary.
8. 8. Heat a large oven-safe skillet over medium-high heat and sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
9. 9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
10. 10. Remove the chicken from the oven, let it rest for 5 minutes, and serve warm.