Pollo keto relleno de espinacas y feta

Ingredientes

• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 4 oz full-fat cream cheese, softened
• 4 oz crumbled feta cheese
• 5 oz frozen chopped spinach, thawed and squeezed completely dry
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Preparación

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a medium bowl, combine the softened cream cheese, crumbled feta, garlic powder, and onion powder. Squeeze every drop of excess water from the thawed spinach, then add it to the bowl. Mix until well combined and season with a pinch of salt and pepper.

3. 3

   Pat the chicken breasts dry with paper towels. Place one breast on a cutting board and carefully slice a deep pocket into the thickest side, being careful not to cut all the way through. Repeat with the remaining breasts.

4. 4

   Season the outside of each chicken breast generously with the remaining salt and pepper.

5. 5

   Evenly divide the spinach and feta mixture among the chicken breasts, stuffing it into the pockets. If needed, secure the opening with a toothpick.

6. 6

   Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once shimmering, place the stuffed chicken in the skillet and sear for 3-4 minutes per side, until a deep golden-brown crust forms.

7. 7

   Transfer the entire skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and an internal temperature of 165°F (74°C) is reached.

8. 8

   Remove the chicken from the oven and let it rest on a cutting board for at least 5 minutes before slicing and serving. This allows the juices to redistribute for a more tender result.