Easy Low-Carb Keto Spinach Cream Cheese Stuffed Chicken

Name: Easy Low-Carb Keto Spinach Cream Cheese Stuffed Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 skinless chicken breasts (mine weighed 25oz total); 1 tablespoon olive oil; 1 cup fresh spinach, chopped into bits (You can use frozen if preferred. Be sure to thaw and drain the spinach first.); 2 oz cream cheese (softened at room temp) (You can also microwave for 15-20 seconds.); 1/3 cup cheddar cheese (shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.); 1/3 cup mozzarella cheese (shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.); 1 teaspoon paprika; McCormick’s Grill Mates Montreal Chicken Seasoning (to taste); salt and pepper to taste

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Author : Brandi Crawford

keto stuffed chicken

Easy Low-Carb Keto Spinach Cream Cheese Stuffed Chicken

Ingredients

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2 skinless chicken breasts (mine weighed 25 ounces total)1 tablespoon olive oil1 cup fresh spinach, chopped into bits (You can use frozen if preferred. Be sure to thaw and drain the spinach first.)2 oz cream cheese (softened at room temp) (You can also microwave for 15-20 seconds.)1/3 cup cheddar cheese (shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.)1/3 cup mozzarella cheese (shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.)1 teaspoon paprikaMcCormick’s Grill Mates Montreal Chicken Seasoning (to taste)salt and pepper to taste

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Instructions

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Step 1

Watch the video above for visual instructions.

Step 2

Preheat oven to 400 degrees.

Step 3

Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.

Step 4

There are two ways you can slice and stuff the chicken. You can make a large slice in the chicken breasts (go for the side of the chicken breast that is thicker) horizontally to create a pocket without cutting through the breast.

Step 5

There is also the hasselback method where you make multiple cuts/slices into the top of each of the chicken breasts, without cutting through the entire breast.

Step 6

Combine the shredded spinach, cream cheese, and shredded cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.

Step 7

Season the chicken with McCormick’s Grill Mates Montreal Chicken Seasoning, Kosher salt, and pepper. Top with paprika over the top.

Step 8

Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer.

Step 9

Cut each breast in half and serve.