Creamy Spinach-Stuffed Chicken Breast
Creamy and satisfying, there's lots of flavor in this simple dish, and the spinach filling keeps it so moist and delicious!
Servings: 4 servings
Calories: 397kcal
Ingredients
- 4 skinless boneless chicken breasts
- 1/2 cup Parmesan cheese
- 2 tbsp butter
Steakhouse Creamed Spinach
- 1/2 lb baby spinach
- 1/2 cup heavy whipping cream
- 1/2 cup Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tbsp dried onion flakes
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- To make the creamy spinach, wilt the washed and drained spinach in a large pan until wilted. Add the heavy cream, cheese, garlic powder, salt and pepper. Let it cool.
- Cut each chicken breast horizontally, cutting a pocket into the breast without going all the way through.
- Fill the pocket with about 1/3 cup of spinach filling. More if the breasts are larger.
- Place 2 cups of keto-friendly tomato sauce into the bottom of an oven-safe dish. Place the stuffed breasts on top.
- Dot the chicken breasts with the butter, and sprinkle with Parmesan cheese.
- Bake at 375-F uncovered, for about 20 minutes, or until the breasts reach 165-F internally. You may need to adjust the cooking time if the breasts are larger or colder when you started, so keep an eye on them.
- Serve and enjoy!
Notes
Tomato sauce nutritional info is not included in this recipe because I have no idea what sauce you might be using. Make sure it is sugar-free, and if possible, make your own tomato sauce!
Nutrition
Serving: 1chicken breast, and 1/3 cup filling | Calories: 397kcal | Carbohydrates: 5g | Protein: 35g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 145mg | Sodium: 929mg | Potassium: 790mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6161IU | Vitamin C: 18mg | Calcium: 377mg | Iron: 2mg | Net Carbohydrates: 4g