Stuffed Chicken with Spinach by Trina
Another Keto friendly recipe packed with flavor and very filling; yielding about 12 stuffed chickens.
6 Large organic grass fed skinless & boneless chicken breasts
2 Cups Frozen Organic Spinach
1/2 Cup Chopped Sundried Tomatoes
1/2 Cup Shredded Sharp Cheddar Cheese
6oz. Chive & Onion Cream Cheese (Softened)
2 Tablespoon Sour Cream
1 Tablespoon Minced Garlic
1/2 Teaspoon Pink Himalayan Sea Salt
Pre-heat oven at 350 degrees
Filet the 6 chicken breast into 12 thinner pieces and use a food mallet to make them a little more thin but not to thin; about a little thicker than a saltine cracker.
Season your chicken on both sides with your favorite chicken seasoning. You don't have to go too bold in flavor because the filling is packed with flavor. I simply added a dash of sea salt, black pepper and a very little cayenne pepper for a little heat; cause that's what I like.
Place the chicken on a non-stick baking sheet with the cut side up.
Spinach Stuffing Preparation:
Once the spinach is thawed; use a cheese cloth to squeeze out all the water.
In a mixing bowl blend the spinach with the following ingredients until creamy: chive & onion cream cheese, sour cream, minced garlic, and sea salt.
Stir in the chopped sundried tomatoes
Roll-up Method: Spoon about 1 tablespoon of the spinach mixture onto the smaller end of the chicken, and roll upward towards the larger end. You can seal it by inserting a toothpick or wrapping a baking string around the entire wrapped chicken. Repeat this step for each chicken piece.
Fold-Over Method: Spoon about 1 tablespoon of the spinach mixture about 2 inches upward from the smaller end and fold the larger end over the spinach mixture. You can insert a few toothpicks along the edges to prevent the mixture from running out during baking.
Bake for about 40 minutes or until the chicken is a golden brown.
Once golden brown, sprinkle the shredded sharp cheddar cheese on top and bake for about 2 to 3 minutes to melt the cheese.