This one started as a low carb keto recipe during our first experimental phase and boy howdy how we loved it! I think this was one of the first recipes that made me believe that I could survive keto! Now… you can absolutely use a food processor for the filling and it will be easier and faster, BUT BE WARNED: you’re gonna get green slime, so unless you’re a huge Ghostbusters fan, STICK TO THE MINI CHOPPER. I almost fully grossed out my family with the green slime!
Ingredients:
- 4 chicken breasts
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon paprika
- 1 teaspoon salt divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 ounces cream cheese softened
- ¼ cup grated Parmesan
- 2 tablespoons mayonnaise
- 1 ½ cups chopped fresh spinach
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes (optional in the cream cheese mixture)
Instructions:
- Turn that oven to 375! Do it now or you’ll forget! Also, take off your jewelry, this one gets messy…
- Grease either a medium-sized baking dish or a cookie sheet with butter or spray (I use a cookie sheet)
- Put the chicken breasts on a cutting board and drizzle with oil.
- In a small bowl, mix up the paprika, 1/2 teaspoon salt, garlic powder, and onion powder. Sometimes, I add some red pepper flakes here as well! Sprinkle evenly over both sides of the chicken – you may want to use your fingers to “finger-paint” the seasonings around.
- Use a sharp knife to cut a pocket into the side of each chicken breast. I do this by placing one hand on top of the chicken to hold it steady and then using a sharp knife to slice halfway through the breast, like you would do if you were butterflying it, but stop just before you’ve cut all the way through (leave about an inch)
- Use a mini chopper to chop your spinach into tiny pieces.
- In a small mixing bowl, combine cream cheese, Parmesan, mayonnaise, spinach, garlic, and remaining ½ teaspoon of salt. If using red pepper flakes for a kick, mix them in now!
- Spoon the spinach mixture into each chicken breast evenly. Make sure to close the flap back down after filling.
- Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
