Keto Cheesy Spinach Stuffed Chicken Breast

There's a large amount of controversy over poultry within the Hungry family members.  Our preferences differ broadly, with Mr. Starving preferring chicken white meat because he's not just a fan of darkish meats, Hungry Jr. loves chicken hip and legs, and I favor the poultry thighs for taste and texture.

One thing we are able to all acknowledge though, is that keto pleasant cheesy spinach stuffed chicken white meat recipe rocks !.

Cheesy spinach filling up, wrapped inside a blanket of sensitive crispy poultry, and smothered in tangy marinara sauce? It is the stuff keto desires are constructed of!

4 stuffed breastsCategory: LOW CARBOHYDRATE Poultry RecipeCuisine: Italian


  • 4 boneless, skinless poultry chests or cutlets
  • 6 oz lotion cheese, softened
  • 2 cups cut spinach (natural)
  • 1/2 tsp minced garlic
  • 1/3 mug grated parmesan cheese
  • 1/2 mug grated mozzarella cheese
  • 1/4 tsp floor black pepper
  • 1/8 tsp floor nutmeg
  • 1/4 tsp kosher salt

For that breading:

  • 1/3 mug superfine almond flour **
  • 1/3 mug grated parmesan cheese
  • 1/2 tsp dried out parsley
  • 1/2 tsp kosher salt
  • 1/8 tsp onion powder
  • 1/8 tsp garlic clove powder
  • 2 eggs
  • 2 Tbsp essential olive oil for frying


  1. Combine the lotion cheese, spinach, garlic clove, parmesan, mozzarella, pepper, nutmeg, and sodium in a moderate bowl and blend well.
  2. Trim your poultry of any noticeable excess fat or membranes. (If they're really large, it is possible to cut them in two lengthwise and use two of these for four sizeable cutlets as soon as flattened.)
  3. Place a coating of plastic cover on a trimming board. Best with one little bit of chicken, after that another coating of plastic at the top to sandwich the poultry in-between them.
  4. Pound the poultry flat having a meats mallet (beginning on one advantage and working close to and then the guts) until it's about double how big is when you began, being careful never to pound so slim that it breaks or cracks.
  5. Repeat with the rest of the 3 bits of chicken.
  6. Spoon 1/4 from the filling mixture in to the middle of the poultry cutlet and move the sides up around it. Start and squeeze together with your hands until covered and an oval form.
  7. Place seam part down on a cookie sheet and do it again with another 3 bits of chicken.
  8. Chill the stuffed poultry for quarter-hour.
  9. Defeat the eggs inside a medium bowl.
  10. Combine another breading components (aside from the essential olive oil) in another bowl and mix.
  11. Heat the essential oil in a mid-sized nonstick saute skillet.
  12. Preheat the stove to 375 levels (F)
  13. Dip the stuffed poultry in to the egg first, then your breading blend and cook within the saute skillet until golden brownish on all edges.
  14. Move the browned poultry to a cooking pan.
  15. Bake within the stove at 375 levels for 18 ' 22 moments or until a thermometer in the guts reads 165 levels (F).
  16. Function with optional marinara or alfredo sauce.

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