It's a match made in heaven. A spinach and artichoke filling stuffed into chicken breast and baked to succulent perfection, resulting in a creamy, savoury centre surrounded by gorgeous chicken and crispy skin, served with a humble yet refreshing salad.
This is truly is gourmet keto-fare you can easily make at home!
4 chicken breasts, bone-in with skin
110 g cream cheese, softened
2 tbsp mayonnaise
2 garlic cloves, minced
50 g mozzarella cheese, shredded
50 g parmesan cheese
275 g canned artichokes, chopped and drained
110 g frozen spinach, chopped
1 tsp chili flakes (optional)
¾ tsp salt
¼ tsp ground black pepper
2 tbsp olive oil, for the baking dish and on top of the chicken
3 tbsp olive oil, extra virgin
1 tbsp white wine vinegar
1 tsp Dijon mustard
salt and ground black pepper to taste
1 Romaine lettuce head, chopped
12 cherry tomatoes, cut into quarters
½ red onion, divided and thinly sliced
Preheat the oven to 190°C. Grease a 9x12inch baking dish with olive oil.
In a large bowl, mix together all the ingredients to the spinach-artichoke stuffing. Season with salt and pepper.
Make a pocket in the chicken breast by cutting into the side, middle section of the breast. Slice across the breast, just far enough to reach the other side, without cutting into it.
Place the chicken breasts in the baking dish, and stuff the pockets with the spinach-artichoke stuffing.
Drizzle olive oil on top of the chicken breasts and season with salt and black pepper.
Bake for 25 minutes or until the chicken inner temperature reaches 75°C.
Salad & vinaigrette:
Mix together the ingredients for the vinaigrette in a small bowl.
Prepare the veggies and put them in a large bowl. Pour in the vinaigrette and give a good mix.
Serve the chicken breasts with the salad. Enjoy!
Recipe from DietDoctor.