Keto Stuffed Chicken Breast
A delicious meal, restaurant quality, low carb stuffed chicken breast for dinner. Tender chicken breasts stuffed with creamy spinach and artichoke mixture for an absolutely satisfying meal.
Servings: 3 servings
Calories: 624kcal
Ingredients
- 3 boneless skinless chicken breasts about 1.5 pounds
- 1 quart cold water
- ¼ cup kosher salt
Spice mix
- 1 Tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- salt to taste
For the filling
- 4 oz cream cheese room temperature
- 2 Tablespoons mayonnaise
- 2 garlic cloves
- ¼ cup shredded parmesan cheese
- ¼ cup shredded mozzarella cheese
- 6 oz can artichoke hearts drained and coarsely chopped
- 5 oz frozen spinach
- 2 Tablespoons oil
- ½ teaspoon red pepper flakes optional
Instructions
- In a big bowl combine water and salt, stir until salt dissolves. Add chicken breasts and let them brine for 30 minutes and up to 6 hours.
- Meanwhile while the chicken is in the brine, take out the cream cheese and the frozen spinach to thaw.
- Take the chicken breasts out of the brine, rinse with cold water and pat dry.
Make the filling
- Squeeze the water out of the frozen spinach and set aside.
- In a medium bowl, combine all the filling ingredients and mix well.
- In another bowl, combine the spice mix ingredients.
- Cut a pocket in each chicken breast as if you are cutting the breast in half but do not go all the way through.
- Rub each chicken breast from the outside and inside the pocket with the spice mix.
- Fill each breast with almost a third of the cheese mixture.
- Close with several toothpicks to seal.
- Heat up 2 tablespoons of oil in a non-stick skillet over medium high heat.
- Sear chicken breasts on both sides until golden brown.
- Transfer the chicken to an oven safe dish and bake for 15-20 minutes or until the internal temperature reaches a minimum of 165°F.
- Cover with a tented aluminum foil and let it rest for 5 minutes before serving.
Notes
- Do not skip brining for better results as this step yields a juicy chicken breast.
- Do not use thin sliced chicken breasts as you will be butterflying them (slicing into them) to create a pocket. I find the best place to get thick regular size chicken breasts are from my local butcher or meat shop.
- Spinach must be squeezed to take most of the water out. I find it easier to squeeze between paper towels over a colander.
- Remember how many toothpicks you put into each chicken breast to keep it together, so you can will know how many to look for when the chicken is done. Be sure to remove all toothpicks before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Place in a lightly buttered skillet covered and reheat on medium low until hot.
Nutrition
Calories: 624kcal | Carbohydrates: 5g | Protein: 54g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 10126mg | Potassium: 1095mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6451IU | Vitamin C: 6mg | Calcium: 181mg | Iron: 2mg