I cherish stuffed anything — stuffed mushrooms, stuffed cabbage rolls, and stuffed jalapeños, to give some examples — and stuffed chicken bosoms are no special case. Yet, it's a tedious issue to stuff chicken bosoms, so I don't make them as frequently as I'd like. That is the place this formula comes in.
These broiler heated chicken bosoms are a keto and low carb supper that is simple, brisk, and delectable. They're similar to un-stuffed chicken, with a gooey spinach and sun-dried tomato besting.
They taste precisely like spinach and cheddar stuffed chicken bosoms, short all the exertion. The "stuffing" is only a mushy fixing that you can rapidly spread over the chicken pieces. It remains on effectively, and doesn't slide off during preparing or when you cut the chicken into cuts.
This is incredible in case you're searching for fast and simple weeknight supper thoughts. You can balance a low carb feast.
Also try our recipe Pineapple Ginger Chicken
I love this easy oven baked chicken, made with boneless breast meat that comes out juicy and moist. It's also super simple to make, healthy, keto, low carb, and gluten free.
Ingredients
- 2 boneless skinless chicken breasts (7-8 ounces each)
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
Topping:
- 3 ounces chopped fresh spinach leaves stems removed
- 3 ounces cream cheese
- 3/4 ounce (about 1/4 cup) shredded cheddar cheese
- 3/4 ounce (about 1/4 cup) finely chopped sun-dried tomatoes (dry packaged)
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 425 F.
- Slice each chicken breast in half, so it’s half as thick as before. The resulting pieces should be no thicker than about 1/2 inch. If moist, pat them dry with paper towels.
- Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
- Season the chicken with half of the salt and pepper. Flip them and season the other side with the remaining salt and pepper. Set aside.
- In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.
- In a bowl, stir together cooked spinach, softened cream cheese, and all other topping ingredients until well-mixed. Evenly spread the mixture across the tops of the chicken pieces.
- Bake at 425 F until the chicken is cooked through, about 20 minutes, depending on the size of your chicken pieces. Let it cool at room temperature for about 5 minutes before serving.
Read more our recipe : Cuban Black Beans and Rice
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