Course : Lunch/Dinner | Cuisine: Italian | Servings : 1 persons | Cook Time : 35 minutes
Spinach & Cream Cheese Stuffed Pan Fried Chicken Breasts
This spinach & cream cheese stuffed pan fried chicken breast recipe is a keto chicken recipe that’s ideal for your fat-loss goals. It’s low carb and delicious so you don’t necessarily have to feel left out of good food in January.
This pan-fried recipe doesn’t need bacon to keep the creamy filling to stay in (though you can add a turkey rashers for good measure!).
Combine our chicken fillets with this creamy cheese filling and you’ll have quick and easy, delicious lunch and dinner menu options for your customers.
Recipe: Karami Urbanowski
Ingredients
- 4 Riverside Foods chicken breasts
- 280g frozen chopped spinach thawed and squeezed dry
- 150ml cream cheese at room temp
- 50g of Parmesan cheese
- 1 tbsp minced garlic
- 1-2 tbsp minced chives or green onions
- 1/4 tsp pepper
- salt to taste
Instructions
- Using a meat mallet, pound the chicken fillets slightly thinner.
- To butterfly your chicken breasts. Do not slice all the way through
- Heat up the olive oil in a large skillet.
- Fry the chicken breast in the frying pan on medium heat, around 7 minutes a side, until golden crispy.
- Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and heat until warm.
- Carefully spoon cheese mixture into the middle of each cooked chicken breasts.
- Turn the heat to low and put a lid on the frying pan. Heat for another 5-7 minutes.
Chef’s Tip: For a quicker way to heat up the cheese filling, use the microwave. Use fresh ingredients where you can and pay special attention to the internal temperature of the chicken.
