Cheese spinach stuffed chicken breast (keto/ low carb) recipe
Cheese spinach stuffed chicken breast (keto / low carb)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Keto Cheese spinach stuffed chicken breast is a one pot meal and is an easy sheet pan dinner! This Low Carb, baked, gluten-free recipe is definitely a keeper!

Course: Main Course
Cuisine: American
Servings: 3
Calories: 393 kcal
Author: delishstudio
Ingredients
  • 3 skinless chicken breasts
  • 1.5 cup spinach finely chopped
  • 80 gms cheese cubes grated
  • 25 gms cheddar cheese grated
  • 25 gms mozzarella cheese grated
  • 1 tbsp ghee
  • 1 tsp black pepper powder
  • 1/2 tsp chilli flakes
  • 1/2 tsp cayenne pepper powder
  • 1 tsp oregano powder
Instructions
  1. Preheat oven at 180 degrees Celsius or 365 F.

  2. In a bowl mix the grated cheese cubes, spinach, oregano powder, salt, black pepper powder (only 1/2 tsp now), cayenne pepper.

  3. Wash the chicken breasts properly and with a sharp meat knife, make a slit  horizontally through the chicken carefully, making sure not to half the chicken in 2 pieces but to just make a slit big enough to fill the stuffing.

  4. Cover your chopping board with a plastic sheet and place the chicken breasts on top of the plastic sheet and then put another layer of plastic sheet on top. (This is to ensure that the raw chicken doesn't touch your chopping board or metal meat mallet which you will using to pound the chicken in next step)

  5. Using a metal meat mallet pound the chicken breast all over, to make it thin enough but not to pound it so hard that the chicken breast disintegrates.

  6. When the chicken breast has been pounded enough for it to almost become double the size.

  7. Repeat the pounding for all the chicken breasts

  8. Now stuff each of the chicken breast with 1/3 rd of the cheese and spinach filling and carefully seal both the halves of the chicken breast with a toothpick with the stuffing carefully tucked in between.

  9. Repeat the same steps for the other chicken breast pieces and fill them with stuffing.

  10. Grease a sheet pan/ baking pan with ghee, and transfer the chicken breasts. Sprinkle the cheddar and mozzarella cheese from top along with some salt, chilli flakes and pepper.

  11. Bake it in oven for 20-25 minutes till chicken has cooked in it's juices and is tender and done and the cheese on top has melted and browned a bit.

  12. Take it out from oven and using a knife cut it vertically into smaller pieces and drizzle the sauce that was left in the baking pan on top. Serve it hot.

Recipe Notes

If you are on a keto diet, you can adjust the quantity of cheese depending on the macros left for your meal.