Spinach Stuffed Chicken Breasts - a healthy low carb dinner option!

Spinach Stuffed Chicken Breasts - a healthy low carb dinner option!

Author: Lauren Prep Time: 15
Cook Time: 30 Total Time: 45
Yield: 4 servings Category: DINNER Cuisine: Italian Diet: Low Carb

Ingredients

  • 4 boneless skinless chicken breasts (about 6 to 8 ounces each)
  • 1 tablespoon olive oil or butter for searing
  • 4 ounces fresh spinach (about 3 packed cups)
  • 1 cup ricotta or cream cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon paprika (optional)
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional)
  • Toothpicks or kitchen twine to close the pockets
  • Optional: Red pepper flakes, sun dried tomatoes, crumbled feta
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Instructions

  1. Preheat oven to 375°F and prepare a baking dish with a little oil.
  2. Heat a pan over medium-high heat.
  3. Prepare the chicken by slicing a pocket into each breast. Pat dry.
  4. Sauté garlic in olive oil for about 30 seconds, then add spinach until wilted. Let cool.
  5. Mix spinach with ricotta, half mozzarella, parmesan, oregano, lemon juice, salt, and pepper in a bowl.
  6. Spoon filling into chicken pockets, securing with toothpicks or twine.
  7. Brown the stuffed breasts in the pan for about 2 minutes per side.
  8. Place in baking dish, sprinkle remaining mozzarella and paprika, and bake for 20-25 minutes until cooked through.
  9. Let rest for 5 minutes before serving.

Notes

  1. Letting the chicken rest is crucial to keep the juices inside. Feel free to adjust the filling ingredients based on your preferences.