Keto spinach-artichoke stuffed chicken breasts

Keto spinach-artichoke stuffed chicken breasts

It's a marriage of perfect flavors. A spinach and artichoke filling is stuffed into a chicken breast and baked. Result? A creamy, savory center surrounded by moist chicken and crispy skin. Served with a refreshing, light side salad it is gourmet keto fare you can easily make at home.

Keto spinach-artichoke stuffed chicken breasts

It's a marriage of perfect flavors. A spinach and artichoke filling is stuffed into a chicken breast and baked. Result? A creamy, savory center surrounded by moist chicken and crispy skin. Served with a refreshing, light side salad it is gourmet keto fare you can easily make at home.
USMetric
4 servingservings

Ingredients

Chicken breasts
  • 4 (2 lbs) 4 (900 g) chicken breast, bone-in with skin (about 8 oz each)chicken breasts, bone-in with skin (about 8 oz each)
  • 4 oz. 110 g cream cheese, softened
  • 2 tbsp 2 tbsp mayonnaise
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • ½ cup (2 oz.) 120 ml (55 g) mozzarella cheese, shredded
  • ½ cup (113 oz.) 120 ml (40 g) shredded Parmesan cheese
  • 8 oz. 230 g canned artichokes, chopped and drained
  • 4 oz. 110 g frozen spinach, chopped
  • 1 tsp 1 tsp chili flakes (optional)
  • ¾ tsp ¾ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 2 tbsp 2 tbsp olive oil, for the baking dish and on top of the chicken
Dijon vinaigrette
  • 3 tbsp 3 tbsp olive oil, extra virgin
  • 1 tbsp 1 tbsp white wine vinegar
  • 1 tsp 1 tsp Dijon mustard
  • salt and ground black pepper to taste
Salad
  • 1 1 Romaine lettuce head, chopped
  • 12 (7 oz.) 12 (200 g) cherry tomatoes, cut into quarters
  • ½ (2 oz.) ½ (55 g) red onion, divided and thinly slicedred onions, divided and thinly sliced
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Instructions

Instructions are for 4 servings. Please modify as needed.

Stuffed chicken breasts

  1. Preheat the oven to 375°F (190°C). Grease a 9x12" (22 x 30 cm) baking dish with olive oil.
  2. In a large bowl, mix together all the ingredients to the spinach-artichoke stuffing. Season with salt and pepper.
  3. Make a pocket in the chicken breast by cutting into the side, middle section of the breast. Slice across the breast, just far enough to reach the other side, without cutting into it.
  4. Place the chicken breasts in the baking dish, and stuff the pockets with the spinach-artichoke stuffing.
  5. Drizzle olive oil on top of the chicken breasts and season with salt and black pepper.
  6. Bake for 25 minutes or until the chicken inner temperature reaches 165°F (75°C).

Salad & vinaigrette

  1. Mix together the ingredients for the vinaigrette in a small bowl.
  2. Prepare the veggies and put them in a large bowl. Pour in the vinaigrette and give a good mix.
  3. Serve the chicken breasts with the salad. Enjoy!

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One comment

  1. Reese
    Oh wow...I made this and everyone loved it. Had to use chicken breasts since that's what I had...and it came out tasty, juicy and perfect. I did brown the chicken breasts in a very hot cast iron pan for a minute or two - after cooking as it was a bit "light" looking, but the browning was fast and simple. Yum!

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