Pechugas de pollo rellenas de espinacas bajas en carbohidratos

Ingredientes

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 5 ounces fresh spinach
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Preparación

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Heat olive oil in a skillet over medium heat. Add chopped onion and garlic and sauté until softened.

3. 3

   Add the fresh spinach and cook until wilted. Remove from heat and let cool slightly.

4. 4

   In a bowl, combine the cooked spinach mixture with cream cheese, mozzarella cheese, Italian seasoning, salt, and pepper. Mix well until everything is evenly combined.

5. 5

   Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.

6. 6

   Season the outside of the chicken breasts with salt and pepper.

7. 7

   Spoon the spinach filling into the pockets of the chicken breasts, dividing it evenly.

8. 8

   Use toothpicks to secure the opening of each chicken breast.

9. 9

   Place the stuffed chicken breasts in a baking dish.

10. 10

    Sprinkle with Parmesan cheese.

11. 11

    Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

12. 12

    Remove the chicken breasts from the oven and let them rest for a few minutes before removing the toothpicks and slicing.

13. 13

    Serve hot and enjoy!