Oven Baked Chicken Breasts (Keto Recipe)PT35Mhttps://img2.recipesrun.com/201907/2019/1024/2b/1/113288/300x200x50.jpg2 servings
Ingredients:
1/2 tsp. garlic powder3/4 oz. finely chopped sun-dried tomatoes 1/4 cup shredded cheddar cheese3 oz. cream cheese3 oz. fresh spinach leaves stems removed3/4 tsp. black pepper3/4 tsp. salt2 skinless chicken breasts
Oven Baked Chicken Breasts (Keto Recipe)
By Ellie
2Person
35Minutes
480Calories
An easy and healthy chicken recipe for boneless breasts baked in the oven and spread with a spinach and cream cheese topping. Keto, low carb, and gluten-free. They taste exactly like spinach and cheese stuffed chicken breasts, minus all the effort. The “stuffing” is just a cheesy topping that you can quickly spread on top of the chicken pieces. It stays on easily and doesn’t slide off during baking or when you cut the chicken into slices.
Ingredients
1/2 tsp. garlic powder
3/4 oz. finely chopped sun-dried tomatoes
1/4 cup shredded cheddar cheese
3 oz. cream cheese
3 oz. fresh spinach leaves stems removed
3/4 tsp. black pepper
3/4 tsp. salt
2 skinless chicken breasts
Method
01
Preheat the oven to 425 ℉.
02
Slice each chicken breast in half, so it’s half as thick as before. The resulting pieces should be no thicker than about 1/2 inch. If moist, pat them dry with paper towels.
03
Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
04
Season the chicken with half of the salt and pepper. Flip them and season the other side with the remaining salt and pepper. Set aside.
05
In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.
06
In a bowl, stir together cooked spinach, softened cream cheese, and all other topping ingredients until well-mixed. Evenly spread the mixture across the tops of the chicken pieces.
07
Bake at 425℉ until the chicken is cooked through, about 20 minutes, depending on the size of your chicken pieces. Let it cool at room temperature for about 5 minutes before serving.
An easy and healthy chicken recipe for boneless breasts baked in the oven and spread with a spinach and cream cheese topping. Keto, low carb, and gluten-free. They taste exactly like spinach and cheese stuffed chicken breasts, minus all the effort. The “stuffing” is just a cheesy topping that you can quickly spread on top of the chicken pieces. It stays on easily and doesn’t slide off during baking or when you cut the chicken into slices.
01
Information
Gradeeasy
Serving
2 servings
Calorie480 Kcal
Prep Time15 Mins
Cook Time20 Mins
Total Time35 Mins
02
Ingredients
1/2 tsp. garlic powder
3/4 oz. finely chopped sun-dried tomatoes
1/4 cup shredded cheddar cheese
3 oz. cream cheese
3 oz. fresh spinach leaves stems removed
3/4 tsp. black pepper
3/4 tsp. salt
2 skinless chicken breasts
03
Method
Step 1
Preheat the oven to 425 ℉.
Step 2
Slice each chicken breast in half, so it’s half as thick as before. The resulting pieces should be no thicker than about 1/2 inch. If moist, pat them dry with paper towels.
Step 3
Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
Step 4
Season the chicken with half of the salt and pepper. Flip them and season the other side with the remaining salt and pepper. Set aside.
Step 5
In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.
Step 6
In a bowl, stir together cooked spinach, softened cream cheese, and all other topping ingredients until well-mixed. Evenly spread the mixture across the tops of the chicken pieces.
Step 7
Bake at 425℉ until the chicken is cooked through, about 20 minutes, depending on the size of your chicken pieces. Let it cool at room temperature for about 5 minutes before serving.