Cheese spinach stuffed chicken breast (Keto / Low carb) recipe

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!

Happy new year everyone! First of all thank you for the amazing response on my last Keto recipe – Creamy garlic chicken with broccoli.I thought I would begin the year by sharing another Keto recipe with you! But before I tell you more about this super amazing cheese spinach stuffed chicken breast and how it came into existence, let’s talk a little more about the new year.

It’s new year and the world is divided into two groups of people, the ones who make resolutions and the ones who don’t. I fall in the former category! As much as you may convince me that most resolutions made at new year fail, I love to believe that resolutions are a way to tell ourselves that you can do whatever you set your eyes on and what better time to do that when the new year begins and lazy holidays end!

While I have made couple of resolutions this year (about which you would get to know over the coming year), one of them and a repetitive one from last year is to ‘choose a healthier alternative always’. I plan to eat healthy but exercise even more this year (something I have never been interested to do earlier!). Part of this plan is also to ‘Go keto’ and see how my body responds to the Ketogenic diet.

Everyone says Keto or a low carb diet is extremely difficult to follow, I personally am loving it so far given that I get to plan my meals well and experiment with recipes even more. It has been such an amazing challenge to cook by the rules and record everything I eat and cook, given that I have always been a moody cook!

The best part of the keto diet is that it allows you to have cheese! And while trying to up my Fat macros and keep my carbs low, this recipe of cheese spinach stuffed chicken breast came into existence! Once you check out the recipe you will see how easy it is to make this for your weekday dinners. All that you need is to slit the chicken, pound it and stuff the chicken breasts with spinach and cheese filling and then finally let the cheese spinach stuffed chicken breast to bake in it’s own juices, cheese and some good old ghee in an oven!

Now you may find a lot of spinach and cheese stuffed chicken recipes with a variety of sauces that accompany the stuffed chicken breasts, but let me assure you that you won’t need any separate sauce to go with this as an awesome sauce is naturally formed by the cheese and the chicken juices during baking. You can although serve them with a portion of broccoli if you want or any greens that fit your keto macros.

Cheese spinach stuffed chicken breast (Step by step recipe instructions):

a) Pounding the chicken

Wash the chicken breasts properly and with a sharp meat knife, make a slit horizontally through the chicken carefully, to just make a slit big enough to fill the stuffing.
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. 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.
When the chicken breast has been pounded enough for it to almost become double the size.

b) Stuffing the chicken breast

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

c) Baking it

Preheat oven at 180 degrees Celsius or 365 F. 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, pepper and chilli flakes. 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.

Finally 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.

I have been logging my Keto journey and hopefully very soon, I will be sharing my keto experience with you in a separate post and let you guys know how it turned out for me. Meanwhile if you do give this Cheese spinach stuffed chicken breast recipe a try, don’t forget to let me know in comments below! 🙂

3.36 from 25 votes

Print

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.