Our Spinach and Feta Stuffed Chicken Breast recipe is the perfect combination of tender chicken breasts and a delectable filling of spinach and feta cheese. It's a keto-friendly masterpiece that's low-carb, gluten-free, and grain-free.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper. Using a sharp knife, make a lengthwise slit in each chicken breast to create a pocket for the stuffing. Be careful not to cut all the way through.
In a skillet, heat one tablespoon of the avocado oil over medium heat. Add the red pepper flakes and the crushed garlic and sauté for about 1 minute until fragrant.
Add the spinach leaves to the skillet and sprinkle lightly with sea salt, if desired. Cook until wilted, about 2-3 minutes. Remove from heat.
In a bowl, combine the wilted spinach, crumbled feta cheese, dried oregano, ¼ teaspoon salt, and ⅕ teaspoon pepper. Mix well to combine the ingredients.
Spoon the spinach and feta mixture into the pocket of each chicken breast, dividing it evenly. Use toothpicks or kitchen twine to secure the openings and prevent the stuffing from falling out. Brush the breasts lightly with the last teaspoon of avocado oil. Season the outside of the chicken breasts with salt and pepper, if desired.
Place the stuffed chicken breasts in the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the toothpicks or twine from the chicken breasts and let them rest for a few minutes.
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