Enjoy a rich and flavorful meal that’s incredibly easy to make and perfect for a ketogenic lifestyle. These chicken breasts are filled with a creamy, savory spinach and cheese mixture, then baked to golden perfection.

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Servings: 4

Ingredients

For the Chicken:

• 4 large chicken breasts (approx. 6 to 8 oz / 170 to 227 g each)
• 0.5 oz / 14 g olive oil
• 0.08 oz / 2.3 g paprika
• 0.03 oz / 0.8 g onion powder
• 0.03 oz / 0.8 g garlic powder
• Salt and black pepper to taste

For the Creamy Spinach Filling:

• 4.0 oz / 113 g cream cheese, softened
• 0.9 oz / 25 g grated Parmesan cheese
• 1.0 oz / 28 g mayonnaise
• 1.5 oz / 45 g fresh spinach, finely chopped
• 0.1 oz / 3 g minced garlic (about 1-2 cloves)
• 0.03 oz / 0.9 g red pepper flakes
• 0.1 oz / 3 g salt

Directions

1. Preheat and Prep: Preheat your oven to 375∘F (190∘C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Prepare the Spice Rub: In a small bowl, combine the paprika, onion powder, and garlic powder.
3. Season the Chicken: Pat the chicken breasts dry with a paper towel. Place them on a cutting board, drizzle with olive oil, and season generously on all sides with salt, pepper, and the prepared spice rub.
4. Create the Filling Pocket: Carefully slice a deep pocket into the thickest side of each chicken breast. Be careful not to cut all the way through.
5. Mix the Filling: In a medium bowl, combine the softened cream cheese, grated Parmesan, mayonnaise, chopped spinach, minced garlic, red pepper flakes, and the 0.1 oz / 3 g of salt. Stir until the mixture is smooth and well combined.
6. Stuff the Chicken: Divide the spinach filling evenly among the four chicken breasts, carefully stuffing it into each pocket. You can use toothpicks to secure the opening if needed to prevent the filling from leaking out.
7. Bake to Perfection: Arrange the stuffed chicken breasts in your prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through. For best results, use a meat thermometer; the internal temperature should read 165∘F (74∘C).
8. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender and moist result.

Nutrition Information (Per serving)

• Calories: 468
• Fat: 30.2 g
• Protein: 45.7 g