Keto Spinach Stuffed Chicken Breast With Feta And Cream Cheese Food

SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350F. Cut a deep slit sideways into each chicken breast but don't cut fully in half. Squeeze as much moisture as possible out of the spinach.
• Heat a large ovenproof skillet over medium heat. Add 2 tablespoons of the butter and let melt, then add the spinach and half of the minced garlic. Season lightly with salt and pepper, and sauté 3 minutes, then transfer to a medium bowl.
• Stir the ricotta, mozzarella, and Parmesan into the spinach mixture until fully combined. Stuff each chicken breast with 1/4 of this mixture and secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.
• Add the remaining 2 tablespoons of butter to the pan and let melt. Once hot, add the remaining garlic and then add the chicken breasts. Cook until golden brown on the outside, about 3 to 4 minutes per side.
• Place the entire skillet in the oven and cook until the chicken reaches 165F on an instant read thermometer, about 20 minutes.

KETO SPINACH STUFFED CHICKEN BREAST WITH FETA AND CREAM CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• In a large sauté pan over medium heat, add 1 tablespoon of olive oil. Add the contents of the 8 oz. bag of fresh spinach and use a wooden spoon to gently stir for 2-3 minutes until all spinach is wilted. If the pan is too small to hold all of the spinach, start with half a bag, allow it to wilt, and add the remaining spinach.
• Once all spinach has wilted, remove from heat and spoon into a colander. Press out as much of the excess liquid as possible.
• In a medium-sized bowl, add the cooked spinach, feta, cream cheese, garlic and salt.
• Place the chicken breasts on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).
• Season the chicken breasts with salt and pepper.
• Place about a ½ cup of the spinach cheese mixture into each chicken pocket.
• Heat 1 tablespoon of olive oil in a pan (preferably oven-safe) on medium-high heat. After the pan is heated through, add the chicken breasts - top side down. Allow to cook for 5 minutes without touching.
• If you used an oven-safe pan, simply place in the oven for 10-15 minutes until chicken has cooked through. If not using an oven-safe pan, simply transfer the chicken breasts to an oven-safe dish and bake. If your chicken breasts are quite large - they will need the full 15 minutes.
• 10. Once finished baking, allow the chicken to rest for 5 minutes and serve.

STUFFED CHICKEN BREASTS WITH FETA, SPINACH, AND HAM

Steps:

• Season chicken breasts with salt & pepper.
• In a small bowl, mix together the cream cheese and feta with a fork.
• Fill the chicken breast with the cheese mixture, spinach, and ham. (If you are using butterfly breasts, just fold over and secure with a toothpick. Otherwise make a split along one side of the breast with a knife & stuff the breast).
• To Freeze: Wrap individually, label, and freeze.
• To Prepare: Preheat oven to 350. Place frozen chicken breasts in a baking dish coated with non-stick cooking spray and bake, covered with foil, for one hour or until tender. You can also defrost the chicken breasts and bake them covered for 45-50 min or until tender.

SPINACH & FETA STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F
• In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
• Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
• Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
• Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.

SPINACH & FETA CHEESE STUFFED CHICKEN BREAST #RSC

Steps:

• Pre heat oven to 350 degrees.
• Prepare chicken for stuffing~ beat 4 chicken breasts until thin and wide.
• Cook spinach and minced garlic and olive oil on top of stove until done.
• Prepare Feta cheese mix: In medium bowl, mix together Feta cheese, 1 tablespoon lemon juice, 1 tablespoon of Hidden Valley original Ranch seasoning, 4oz of cream cheese and 1/2 cup of parmesan cheese.~ add cooked spinach to this bowl and mix.
• Spread spinach mixture onto each chicken breast.
• Fold chicken around the spinach mix, like a hard taco shell. Secure with a toothpick.
• Mix together 2 cups bread crumbs and 1 oz of Hidden Valley original Ranch seasoning mix. Roll Each breast in the bread crumbs until well coated.
• After coating a glass baking dish lightly with your favorite non-stick spray, place the 4 prepared chicken breasts and pour the 1/2 cup of melted butter on top.
• Cook in the oven at 350 degrees for 30 minutes.
• Garlic cream sauce topping.
• Heat heavy cream in a skillet at medium heat, until just about to boil.
• Add lemon zest from 1 whole lemon along with its juice.
• Turn heat down to low, add the dash of garlic powder and the 1/4 teaspoon of salt. Stir for 1 minute.
• Add 1/2 cup parmesan cheese and stir until melted.
• This sauce should take approximially 10 minutes to prepare. So in 20 minutes your stuffed chicken breast will be ready. After you take them out. Serve them on the plate, poor a little sauce on top and you will have a whole lotta yum! Enjoy your Spinach & Feta stuffed Chicken Breasts.

CHICKEN BREASTS STUFFED WITH FETA AND SPINACH

Steps:

• Preheat oven to 350 degrees, wash and dry chicken.
• Cut a horizontal pocket in each breast taking care not to pierce the top, bottom or sides.
• In a small bowl combine spinach an d Feta and mix well.
• Fill pockets in chicken breasts with Feta mixture and secure with toothpicks.
• Place in a glass or ceramic baking dish.
• Mix together lemon juice, olive oil, salt and pepper and pour over chicken.
• Marinate 30 minutes, turning once.
• Season chicken with salt and pepper and broil until golden, about 15 minutes.