Delicious baked chicken stuffed with a creamy mix of spinach, sun-dried tomatoes, and cream cheese makes for one amazing Low-carb and KETO friendly meal.
Servings : 4serves
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Resting Time 5 minutesmins
Total Time 35 minutesmins
Ingredients
FOR THE CREAMY STUFFING
1/2tablespoonextra virgin olive oil,(you can also just use the oil from the sun-dried tomatoes jar)
Lightly grease a 9 x 13 baking dish with cooking spray. *see notes
Heat olive oil in a skillet over medium-high heat.
Add garlic and cook for 20 seconds.
Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently.
Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes.
Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact.
Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture.
Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness - chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts.
Remove from oven and let stand 5 minutes.
Garnish with fresh parsley and serve.
Notes
NOTES:
* To minimize cleanup, use an oven safe skillet for the spinach mixture; use the same skillet to bake the chicken breasts.
HOW TO STORE LEFTOVERS
Refrigerate COMPLETELY cooked Tuscan chicken breasts in an airtight container.
Cooked chicken breasts will last for up to 4 days in the fridge.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.