Keto Spinach & Cheese Stuffed Chicken Breast Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 large boneless, skinless chicken breasts (about 150g each)</li><li class="ingredients-single-item">200g fresh spinach</li><li class="ingredients-single-item">150g cream cheese, softened</li><li class="ingredients-single-item">100g grated mozzarella cheese</li><li class="ingredients-single-item">50g grated parmesan cheese</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">½ teaspoon dried oregano</li><li class="ingredients-single-item">¼ teaspoon red pepper flakes (optional)</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">1 teaspoon paprika</li><li class="ingredients-single-item">½ teaspoon sea salt</li><li class="ingredients-single-item">¼ teaspoon freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Meat thermometer</li><li class="equipment-single-item">Baking dish</li><li class="equipment-single-item">Toothpicks</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C. While the oven heats, prepare your spinach by wilting it in a pan over medium heat for about 2-3 minutes until it drastically reduces in volume. No oil is needed as the natural moisture will help it wilt. Once wilted, transfer to a colander and press firmly with the back of a spoon to remove excess moisture – this is crucial to prevent a watery filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Chop the cooled spinach and combine it in a medium bowl with the softened cream cheese, 75g of the mozzarella, all the parmesan, minced garlic, dried oregano, and red pepper flakes if using. Mix thoroughly until well combined – this creates your creamy filling that will remain moist during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the chicken breasts on a cutting board and, using a sharp knife, carefully cut a deep pocket horizontally into the thickest side of each chicken breast. Be careful not to cut all the way through – you want to create a pocket while keeping the chicken intact on three sides to hold the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the spinach and cheese mixture evenly between the chicken breasts, gently stuffing it into the pockets you've created. Don't overfill as the cheese will expand slightly during cooking. Secure the openings with toothpicks if needed to prevent the filling from leaking out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the stuffed chicken breasts in a baking dish. Drizzle with olive oil and rub it over the chicken to ensure even coating. Season each breast with paprika, salt, and pepper, making sure to season all sides for maximum flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle the remaining 25g of mozzarella cheese over the stuffed chicken breasts. This will create a delicious golden crust on top as it bakes. The cheese also helps seal in moisture, keeping the chicken juicy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 22-25 minutes, or until the chicken reaches an internal temperature of 74°C when tested with a meat thermometer. The cooking time may vary depending on the thickness of your chicken breasts, so using a thermometer ensures perfectly cooked chicken that remains juicy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once cooked, remove from the oven and let the chicken rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Remember to remove the toothpicks before serving!</li></ol>