spinach stuffed chicken breast sides

You two. Yesterday, we made a breakthrough.

My sweet, lovely 13-year-old daughter is not a fan of vegetables.

This is probably fairly normal, and I remind myself that I, too, did not eat vegetables as a child and survived. I’m still attempting to push the vegetables, however.
I informed her yesterday that we would be having chicken for dinner. To be precise, stuffed chicken breast with cheese.

I omitted the fact that the cheese contained spinach. She is not blind, and thus saw it in there but chose to ignore it.

You two. She devoured the entire chicken. Accompany with a side of pan-fried Brussels sprouts. As in, Woah.

Progress.

In any case, I’m convinced that this baked stuffed chicken breast recipe is a work of magic. Additionally, it’s simple and delectable, and you’re going to love it!

How To Make This Cheese Stuffed Chicken Breast:

You’re going to begin by preparing the spinach filling. You’ll need cream cheese, Parmesan cheese, a drizzle of mayonnaise, chopped spinach, and seasonings. Fundamentals, my friends.

Combine everything in a small bowl and set it aside.

Take a pack of boneless, skinless chicken breasts and set it aside. The filling should be just right for four breasts.

Season the chicken breasts and then cut a small pocket on one side of the chicken with a sharp knife. I do this by placing one hand on top of the chicken to stabilize it and then cutting halfway through the breast with a sharp knife, just as you would when butterflying it, but stopping about halfway into the chicken.

If this step sounds complicated, watch my video below. It truly is simple, I assure you.

Now simply spoon the spinach filling into the chicken’s small pocket!

Bake for 25 minutes, or until the chicken is cooked through.

This cream cheese stuffed chicken breast recipe is perfect for your keto diet.

I could almost live on cream cheese, and it’s almost ideal for keto. So low in carbohydrates, high in fat, and low in protein.

Spinach is an excellent source of potassium. I’m a stickler for maintaining proper electrolyte balance. I can always tell when they are out of whack, and it completely ruins my day. Nobody wants to walk around feeling as if they’re about to pass out, you know?

Do you guys keep a close eye on your electrolytes while following a ketogenic diet? It is critical!

This baked stuffed chicken breast recipe is ready in just 35 minutes!

All right, friends. I’ve included a video below to demonstrate how simple this spinach stuffed chicken is to make!

I hope you guys give it a shot and report back to me on what you and your family think. I’m hoping it’s a big success.

Other recipes you might like:

RECIPE FOR TATER TOT CASSEROLE

Spinach Stuffed Chicken Breasts

Chicken breasts stuffed with spinach are stuffed with cream cheese, fresh spinach, and Parmesan cheese.

Ingredients
1 teaspoon paprika
1 tablespoon olive oil or avocado oil
4 chicken breasts
¼ teaspoon garlic powder
1 teaspoon salt, divided
4 ounces cream cheese, softened
¼ teaspoon onion powder
2 tablespoons mayonnaise
¼ cup grated Parmesan
1 teaspoon garlic, minced
1 ½ cups chopped fresh spinach
½ teaspoon red pepper flakes

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Drizzle the chicken breasts with oil and arrange them on a cutting board.
• In a small bowl, combine the paprika, 1/2 teaspoon salt, garlic powder, and onion powder. Evenly distribute the seasonings on both sides of the chicken.
• Cut a pocket into the side of each chicken breast with a sharp knife. Set aside chicken.
• In a small mixing bowl, combine cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper, and the remaining 12 teaspoon salt.
• Distribute the spinach mixture evenly among the chicken breasts.
• In a 9×13 baking dish, arrange the chicken breasts. Bake for 25-30 minutes, uncovered, or until chicken is cooked through.