Keto Stuffed Chicken With Spinach And Cheese Recipe

About this recipe

A delicious keto-friendly dinner featuring chicken breasts stuffed with a creamy spinach and cheese mixture, baked to golden perfection. Perfect for those seeking a low-carb, high-flavor meal solution.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 200G All Things Butter Unsalted Butter
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Cathedral City Mature Cheddar Cheese
• 50G Picard Chopped Flat Parsley
• 395G D'Aucy Chopped Spinach
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with 1 teaspoon of butter.
2. 2. In a skillet, melt 1 teaspoon of butter over medium heat. Add 1/2 cup of finely chopped onion and sauté until softened, about 3-4 minutes.
3. 3. In a mixing bowl, combine the sautéed onion, 1/2 cup of chopped spinach, 1/2 pound of ricotta cheese, 1/2 cup of shredded cheddar cheese, 1 tablespoon of italian seasoning, 1/4 cup of chopped parsley, and a pinch of salt. Mix well to form the stuffing.
4. 4. Take 6 chicken breasts and carefully loosen the skin on one side of each breast. Stuff approximately 1/3 cup of the prepared filling under the skin of each breast, pressing gently to spread it evenly.
5. 5. Place the stuffed chicken breasts skin-side up in the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the tops are golden brown.
6. 6. Remove the chicken from the oven and let it cool for 5 minutes. Slice and serve warm for a satisfying keto dinner.