Poulet farci aux épinards et au fromage à la crème (faible en glucides, keto)

Ingrédients

• 4 4 oz chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• For the filling:
• 2 cups fresh spinach (chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry)
• 4 oz cream cheese (at room temp)
• 1/4 cup of Parmesan cheese
• 1/4 cup mozzarella cheese
• 1 tbsp minced garlic
• 1/4 tsp pepper
• salt to taste

Préparation

1. 1

   To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.

2. 2

   To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).

3. 3

   To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.

4. 4

   To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.