0
Language
Currency

Low Carb Cheese and Spinach Stuffed Chicken Breast

Cheese is a good source of Vitamin K2 . Vitamin K activates proteins that play a role in blood clotting, calcium metabolism and heart health, thereby preventing degenerative diseases.

    This combination does not exist.


    Salted Butter 6.0 grams

    Salted Butter

    Cheddar Cheese 30.0 grams

    Cheddar Cheese

    Dried Thyme 1.0 grams

    Dried Thyme

    Dijon Mustard 4.0 grams

    Dijon Mustard

    Spinach 63.0 grams

    Spinach

    Green  Zucchini 38.0 grams

    Green Zucchini

    Carrots 63.0 grams

    Carrots

    Chicken Breast 200.0 grams

    Chicken Breast


    • Time : 35.0 mins
    • |
    • Calories: 366.0 kcal
    • |
    • Protein : 42.0 g
    • |
    • Fat : 17.0 g
    • |
    • Carb. : 11.0 g
    : Your Kitchen Essentials
    Utensils: Baking Tray or Roasting Pan | Pan |
    Equipment: Oven |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Pre-Heat Oven to 350°F /175°C/Gas Mark 5.

    Leave the chicken out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature.

    Wash and dry the vegetables prior chopping (as required):
    - Green Zucchini: cut into medium dices
    - Carrots: cut into medium dices
    - Spinach: just wash and dry.
    : Stuff the Chicken
    Season the chicken with salt, pepper and dried thyme. Split it in the middle to form a pocket, be careful not to split it completely. Spread dijon mustard on the inside of the chicken. Divide the spinach and cheese evenly between each breast and stuff them into the chicken breasts. Use toothpicks to hold the breasts together as they bake in the oven.
    : Cook, Plate and Serve
    Lightly grease a roasting pan or baking tray. Place carrots, zucchini at the bottom.

    Heat some oil in a pan. Once the pan is hot enough, place the chicken breasts in the pan and lightly colour both sides. Then transfer to the roasting pan / baking tray with vegetables, along with any of the pan juices.
    Bake for about 20 minutes.

    Once the chicken and vegetables are done, keep the chicken aside to rest for 5 minutes. Toss the vegetables in butter while they’re still warm. Check and adjust the seasoning.

    Plate and Serve:
    Plate the chicken and vegetables and serve hot.