Spinach Stuffed Chicken Breast, Our dream for this chicken came from our love all things spinach artichoke and how well our primavera stuffed chicken comes out every time we make it. Hasselback your chicken by cutting shallow slits into your chicken breasts (don’t cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It’s untraditional, but all the best meals are. 

Squeeze Away

Don’t just drain it. Squeeze that spinach! Be merciless. Excess water will only subtract from all that flavor packed into this dish. 

Ingredients

• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, softened 
• 1/2 c. frozen spinach, defrosted, drained, and squeezed 
• 1/3 c. chopped canned artichoke hearts
• 1 c. shredded mozzarella, divided 
• Pinch crushed red pepper flakes
• 4 strips bacon, cut into 4 strips
• 2 tbsp. extra-virgin olive oil 

Directions

1. Step 1 Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 
2. Step 2 In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 
3. Step 3 Bake until chicken is cooked through and bacon is crispy, 35 minutes.

• Nutrition Information Per Serving (Serves 4)
• Calories 701
• Fat 41 g
• Saturated fat 15 g
• Trans fat 0 g
• Cholesterol 271 mg
• Sodium 902 mg
• Carbohydrates 4 g
• Fiber 1 g
• Sugar 2 g
• Protein 74 g
• Vitamin D 0 mcg
• Calcium 202 mg
• Iron 2 mg
• Potassium 1132 mg

Breakfast

Dinner

Soup

The post Spinach Stuffed Chicken Breast appeared first on Keto Recipes.

To make a Keto Friendly fried chicken we skipped the flour and went for pork rinds and Parmesan. Almond flour helps adhere everything together as well for a perfectly crisp chicken. We also baked this chicken to skip all of the unnecessary oil, but it still bakes into a chicken breast that you would swear was fried. Feel free to use thighs or drumsticks as well, just know the bake time will be longer! If you go for boneless skinless chicken you’ll want to decrease the bake times. 

Ingredients FOR THE CHICKEN

• 6 bone-in, skin-on chicken breasts (about 4 lbs.)
• Kosher salt 
• Freshly ground black pepper
• 2 large eggs
• 1/2 c. heavy cream
• 3/4 c. almond flour
• 1 1/2 c. finely crushed pork rinds
• 1/2 c. freshly grated Parmesan 
• 1 tsp. garlic powder
• 1/2 tsp. paprika

FOR THE SPICY MAYO

• 1/2 c. mayonnaise
• 1 1/2 tsp. hot sauce

Directions

1. Preheat oven to 400° and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper. 
2. In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper. 
3. Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet. 
4. Bake until chicken is golden and internal temperature reaches 165°, about 45 minutes.
5. Meanwhile, make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level. 
6. Serve chicken warm with dipping sauce. 

Nutrition Information

• Per Serving (Serves 8)
• Calories 633
• Fat 45 g
• Saturated fat 13 g
• Trans fat 0 g
• Cholesterol 211 mg
• Sodium 735 mg
• Carbohydrates 2 g
• Fiber 1 g
• Sugar 1 g
• Protein 51 g
• Vitamin D1 mcg
• Calcium 164 mg
• Iron 2 mg
• Potassium 625 mg

Breakfast

Dinner

Soup

The post Keto Fried Chicken appeared first on Keto Recipes.