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.

Creamy Tuscan Chicken, Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one. The sauce is simple, but so flavorful. It’s full of garlic, tomatoes, and most importantly, cream. It’s bright and easy and just as good in the summer as it is in the winter. It’s a great dinner for when you want comfort food and good enough to serve to dinner guests. We love it with bread, but you can also serve it over rice or pasta. If you love this as much as we do, try it our Tuscan Salmon next! 

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 c. cherry tomatoes, halved
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/4 c. freshly grated Parmesan
• Lemon wedges, for serving

Directions

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. 
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. 
4. Serve with lemon wedges. 

Nutrition Information Per Serving (Serves 4)

• Calories 593
• Fat 33 g
• Saturated fat 16 g
• Trans fat 0 g
• Cholesterol 269 mg
• Sodium 939 mg
• Carbohydrates 4 g
• Fiber 1 g
• Sugar 3 g
• Protein 66 g
• Vitamin D 0 mcg
• Calcium 174 mg
• Iron 2 mg
• Potassium 1170 mg

Breakfast

Dinner

Soup

The post Creamy Tuscan Chicken appeared first on Keto Recipes.