0
Language
Currency
  1. Products
  2. Low Carb Cheese and Spinach Stuffed Chicken Breast
Public
Low Carb Cheese and Spinach Stuffed Chicken Breast

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
    Boneless Skinless Chicken Breast 125.0 grams

    Boneless Skinless Chicken Breast
    • Time : 35.0 mins
      • |
    • Calories: 366.0 kcal
      • |
    • Protein : 42.0 g
      • |
    • Fat : 17.0 g
      • |
    • Carb. : 11.0 g
    Heat the Oven
    Pre-Heat Oven to 350°F /175°C/Gas Mark 5.
    Stuff the Chicken
    Leave the chicken out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature. 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 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.
    Mise en Place

    Prepare the vegetables as follows:
    Zucchini; wash, dry and cut into medium dices
    Carrots; wash, dry and cut into medium dices.

    Prepare the Pan:

    Finally, lightly grease a roasting pan or baking tray. Place carrots, zucchini at the bottom.
    Get Cooking
    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, along with any of the pan juices.

    Bake for about 20 minutes.

    Once the chicken and vegetables are out, keep the chicken aside to rest for 5 minutes. Toss the vegetables, along with the butter while they’re still warm, check for seasoning and you’re good to go.