"Breaded" Chicken stuffed with spinach, feta & cream cheese (low carb)

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I found this recipe on low-carb-news.blogspot.ca – she’s got some amazing recipes there so you really should check out that blog. Often, however, they call for her Gluten-Free Bake Mix, which I simply don’t have on hand, so I used the almond meal/coconut flour option instead. These were delicious, hubby and I both loved them.

Ingredients:
• 3.3 lbs chicken breast, (1.5 Kg) (I used 4 large chicken breasts)
• 6 oz frozen spinach, thawed (170 g)
• 3/4  cup crumbled Feta cheese, (drain before using)
• 4 oz cream cheese, softened (125 g)
• 1/2  tsp crushed garlic
• Bacon fat, butter, OR oil as needed

Breading:
• 2 eggs
• 1/3   cup Gluten-Free Bake Mix 2 (author’s own recipe) or just use a mixture of almond meal and coconut flour
• 2 tbsp grated Parmesan cheese
• 1/4   tsp black pepper
• 1/8   tsp Montreal Chicken seasoning
• 1/8   tsp paprika

Method: Preheat oven to 450°F (230°C). 

Trim chicken if necessary and slice in half lengthways but not all the way through (i.e. butterfly them so they open up). Set aside. In small bowl, combine spinach which has been squeezed with your hands to remove as much moisture as possible, Feta cheese, cream cheese and garlic.

Breading: In cereal bowl, beat eggs with fork.  On a dinner plate, stir together bake mix (or almond meal/coconut flour mix), Parmesan cheese black pepper, Montreal Chicken seasoning and paprika.  Move over to one side of the plate.

Dip each chicken breast in egg wash first and then place chicken breast next to breading on a dinner plate, and spoon (important or there won’t be enough breading for all the chicken) breading over chicken on both sides. 

In frying pan over medium heat, in hot bacon fat, butter, OR oil, fry chicken on both sides until golden brown – around 8 minutes in total (turn them over as necessary).  Place in 9 x 13-inch (23 x 33 cm) casserole dish. Fry remaining chicken breasts.  Meanwhile stuff each chicken breast with one quarter of the spinach mixture.

Bake about 25 minutes in the preheated oven, however, depending on thickness of chicken breasts, check after 10 minutes.  Chicken should be white throughout without any pink showing and juices should run clear.  Because of the stuffing in the middle, using a meat thermometer, I find, is not an accurate way to gauge things.  This is one time the unscientific method works best.

Yield:  6 servings
1 serving | 452.0 calories | 66.4 g protein | 17.4 g fat | 0.2 g fiber | 3.1 g net carbs Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/

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