Good day foodie goodies! It’s Spinach Stuffed Chicken Breast Recipe we’ll be trying out today at Healthy Kitchen 101.
What to be stuffed with the stuff?
First, its name may suggest a much more boring dish than it actually is. There are more than just bland meat and spinach: the taste will be punched up to exoticity with 2 types of cheese, plus mayonnaise, garlic, paprika, and a couple other ingredients.
So there’s the tenderness of chicken, the nuttiness of cheese, and the sweet taste of assurance from spinach (as in, the this-is-so-damn-good-and-I’m-eating-veggies type of assurance).
Thanks to the rich stuffing, these chicken breasts are extremely high in nutrients and yes, calories. Each single stuffed breast has more than 400 calories in it, and yet it’s a low-carb food, containing only 1.3 grams of carbs (lower than 1% of your daily need if you’re on a 2000 calorie diet).
Obviously, most of the energy comes from protein and fat. At 57g protein per serving, I can eat one of these breasts plus a hard boiled egg and get enough protein for an active day.
Is Chicken good for Keto diet?
All types of unprocessed meat, including poultry, is save for Keto diet, and of course without huge amounts. This is simple. Chicken meat is protein-rich, while Keto mostly asks for high-fat foods, so it is necessary to be careful on your chicken portion since excess absorption of protein based on Keto standard may lead to more glucose being converted, which is not at all beneficial for your weight losing plan.
Fat content is high too, with all the cheeses, providing up to 30% of your daily need. So in a nutshell, Keto dieters are safe with one chicken breast stuffed with spinach, as it goes with grated Parmesan and lots of leafy greens – all healthy and natural fat source. High fat diets are on the trend, but whether this is a good thing or not is all up to you to decide. Me, I love cheese mucho.
Quick, hot, gourmetty
Nutrients aside, these breasts can be quite a tasty treat, as does anything with chicken and cheese in them. Served smoking hot out of the oven and served in thin slices, they give off an aroma that promises a high-end gourmet experience.
So if you’ve been having enough of spicy Asian-acclimatized staples like Kung Pao Chicken or even an earthy and low heat curry like Chicken Korma, why not giving this recipe a chance? Easy to make, yet hearty and fulfilling, the spinach stuffed chicken breasts deserve a place in your list of foods to serve when there are guests over, or at a special family party.
How long should you bake Stuffed Chicken Breast?
The stuffed breasts take about 20 minutes to become well cooked in a preheated oven. Increase the time to 25 minutes if you fancy tough chicken meat. You can adjust the timing based on the number of breasts as well as how thick they are.
If you’re worried about the chicken being not as cooked as it looks out of the oven, test it with a thermometer or simply cut it out with a knife for a naked eye inspection.
For more healthy chicken recipes for your weeknight dinners, visit our awesome healthy chicken recipes collection and start pinning your favorites. Happy cooking!
How To Make Spinach Stuffed Chicken Breasts: The Ultimate Recipe
Spinach Stuffed Chicken Breasts Recipe
- 24 oz chicken breast 4 medium
- 1 cup chopped spinach cooked, squeezed & drained
- 2 tsp garlic 2 cloves, minced
- 4 oz Mozzarella cheese shredded, divided
- 2 oz 1/3 less fat cream cheese
- 1 tsp kosher salt
- 1/4 tsp freshly cracked black pepper optional
- 2.7 oz tomato 1/2 medium, sliced, optional
- 3 tbsp kosher salt
- 3 cup water
- Preheat the oven to 450°F.
- Line a baking sheet with parchment paper.
Brine the chicken
- Prepare the brine bath and submerge the breasts. Leave them be for at least 10 min.
Prepare the filling
- Steam the spinach, either in the microwave for 2-3 min, or on the stove for 3-5 min. When it’s wilted, squeeze it over the sink to get the liquid out and place it in a bowl.
- Stir the garlic, cream cheese, 2 oz mozzarella into the spinach.
Stuff the chicken
- Drain the chicken breasts, pat dry and place onto a baking pan. Cut a slit in each of the breast horizontally to make small pockets.
- Stuff the breasts with the spinach filling. Season with salt and pepper.
- Top each piece of chicken with 1 (or 2) tomato slices. Top with the rest of the shredded mozzarella.
- Bake for 16-20 minutes. If the cheese browns sooner, cover with foil and continue baking.
- Feel free to opt for low-sodium cheeses if you are on a low sodium diet. Skipping that one tablespoon of salt altogether would also be a good move, since the cheeses would still have more or less some salt in them. Similarly, switching to low-fat cream cheese and mayonnaise can’t possibly hurt if you’re on tight calorie control.
- As explained in the baked chicken post, you may want to brine your chicken breasts in the fridge for a couple hours before using them. That is, if you prefer more moist. Not a must though, because with cheese and spinach inside, these breasts can’t get too dry or rubbery.
- Get creative with the stuffing. Substitute spinach with baby kale or any other leafy greens of your favorites. Having some leftover chickpea in the fridge? Add them into the mixture for extra nuttiness.