Healthy Stuffed Chicken Breast Recipe

Healthy stuffed chicken breast recipe with a mixture of cheeses, walnuts, and spinach, seared until golden brown, and then baked for about 15 minutes. This keto stuffed chicken is served with low carb vegetables. RECIPE AUTHOR: LUNA REGINA

📝 Ingredients

• 12 oz skinless boneless chicken breast (three 4-oz breasts)
• 6 oz baby spinach
• 12 oz asparagus
• 2.5 oz walnuts
• 14 oz crimini mushrooms
• 1.5 oz mozzarella cheese
• 2 oz cream cheese
• 5 cloves garlic
• 3 tbsp all-purpose flour
• 1 tsp Italian seasoning
• 2 tbsp unsalted butter
• 1 tbsp minced garlic
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 2 tbsp olive oil
• 1 tbsp parsley

👨‍🍳 Instructions

1. 1Split the chicken breasts into wide, but thin slices. Season both sides with ¼ teaspoon of salt, ⅛ teaspoon of pepper, and ½ teaspoon of Italian seasoning.
2. 2Heat a non-stick pan over medium heat, then add spinach, ½ tablespoon of olive oil, and garlic. Stir fry.
3. 3When the spinach looks wilted, pour into a sieve to remove excess water.
4. 4Spread the spinach over the slices of chicken. Spread the cream cheese, mozzarella, and 1 oz walnuts in a thin, even layer on top.
5. 5Roll the slices up, secure with toothpicks, then roll them through a shallow plate of flour.
6. 6Heat a cast-iron pan over medium heat. Add 1 ½ tablespoons of olive oil and 1 tablespoon of butter. Sear the chicken rolls with garlic cloves until golden brown.
7. 7Stir fry mushrooms and asparagus with 1 tablespoon of butter in the same pan over medium heat for about 5 minutes. Season with the remaining salt, walnuts, pepper, and Italian seasoning.
8. 8Bake the chicken and vegetables in the oven for 15 minutes, then take them out and remove the toothpicks.
9. 9Slice the chicken breasts and serve with the baked vegetables.