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Stuffed Chicken with Spinach by Trina

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

Chicken Preparation:

  1. Pre-heat oven at 350 degrees

  2. 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.

  3. 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.

  4. Place the chicken on a non-stick baking sheet with the cut side up.

Spinach Stuffing Preparation:

  1. Once the spinach is thawed; use a cheese cloth to squeeze out all the water.

  2. In a mixing bowl blend the spinach with the following ingredients until creamy: chive & onion cream cheese, sour cream, minced garlic, and sea salt.

  3. Stir in the chopped sundried tomatoes

  4. 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.

  5. 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.

  6. Bake for about 40 minutes or until the chicken is a golden brown.

  7. Once golden brown, sprinkle the shredded sharp cheddar cheese on top and bake for about 2 to 3 minutes to melt the cheese.

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