Keto Spinach & Feta Stuffed Chicken Breast

One of my favourite all time meals have always been stuffed chicken breasts.  No matter what way you stuff them, they're always guaranteed to be amazing.  My favourite recipe in my gluten eating days were Spinach and Feta Stuffed Chicken Breast made with a cream gravy thickened with flour or corn starch.  Obviously, I don't make anything with flour or corn starch anymore so I decided to ketofy this recipe because it's one of my ultimate favourite! The creamy gravy goes extremely well with the melted feta cheese and spinach!

One similar recipe I have already on the blog are my stuffed chicken breasts with basil, goat cheese and sun-dried tomatoes.  This keto spanakopita stuffed chicken recipe is also similar as it's stuffed with feta cheese and spinach.  I bet that if I were to put the cream gravy sauce with those breasts, it would be unbelievable!  I love the creaminess of goat cheese so paired with this cream gravy and the sun-dried tomatoes, it would even be better! In this recipe, I used three chicken breasts but I made it 4 servings.  One chicken breast is extremely filling and I could barely finish one myself so four servings seemed more appropriate.

This cream gravy is amazing drizzled on any vegetables, pieces of meat or even low carb bread! It would be heavenly if poured over my Creamy Keto Mashed Cauliflower! For the gravy, you will need to use some xanthan gum to thicken it, but you could also use arrowroot or tapioca starch, guar gum or even cream cheese if you wanted. Just don't add too much or you'll end up with a gooey jelly mess!  The first time I used xanthan gum, I didn't know you only needed a little bit like a quarter teaspoon or a bit more, but ended up putting like 2 tablespoons and it was the most horrible sauce ever!! So definitely be careful! If you notice the gravy hasn't thickened with the half teaspoon, just add ¼ more teaspoon at a time.  A little goes a long way!

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5 from 1 vote

Keto Spinach and Feta Stuffed Chicken Breast

A delicious starch-free and gluten-free dinner!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

NET Carbs 4.42g

calories 478kcal

Protein 55.41g

Fat 25.19g

Cook Ashley

Ingredients

• ▢ 3 boneless skinless chicken breasts (800g/28oz)
• ▢ ½ tsp salt
• ▢ ½ tsp black pepper
• ▢ 150g/5oz wilted spinach
• ▢ 2 cloves garlic
• ▢ 200g/7oz feta cheese
• ▢ 1 tbsp olive oil
• ▢ 2 cups chicken broth
• ▢ 90 ml heavy cream
• ▢ ¼ tsp black pepper
• ▢ ½ tsp xanthan gum
• ▢ ¼ cup chopped parsley

Instructions

• Butterfly the chicken breasts, cover with saran wrap, and hit with a rolling pin or a meat pounder to stretch them out.   Peel off the saran wrap and sprinkle the ½ tsp of salt and pepper all over the breasts.
• Mince the garlic cloves. In a bowl, combine the feta cheese, wilted spinach and cloves.  Mix together.  Separate the mixture into 3 portions for the 3 chicken breasts. 
• Place the spinach and feta mixture in the middle of each breast and roll them up.  Close the breasts with the help of tooth picks.
• Heat the olive oil in a cast iron skillet and place the breasts inside.  Grill on all sides for 4-5 minutes on each side. 
• Add the chicken bouillon to the skillet and simmer for 10 minutes on medium-low heat, flipping the breasts halfway through.
• Take the breasts out of the chicken bouillon and place on a cutting board.  Carefully remove the tooth picks (it's piping hot so watch your fingers).  Add the heavy cream to the chicken broth and put to boil.  Once boiling, sprinkle in the xanthan gum and black pepper and whisk vigorously until the sauce starts to thicken.  
• Once thickened, add the chicken breasts back to the cream gravy and sprinkle in the chopped parsley.  The breasts are now ready to eat and enjoy!

Notes

If you don't want to use xanthan gum, you can substitute for arrowroot or tapioca starch, or guar gum.  You could also try adding some cream cheese.

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Nutrition Facts

Keto Spinach and Feta Stuffed Chicken Breast

Amount Per Serving (1 serving)

Calories 478 Calories from Fat 227

% Daily Value*

Fat 25.19g39%

Saturated Fat 13.88g87%

Polyunsaturated Fat 1.63g

Monounsaturated Fat 7.86g

Cholesterol 192mg64%

Sodium 1278mg56%

Potassium 278mg8%

Carbohydrates 5.62g2%

Fiber 1.2g5%

Sugar 2.25g3%

Protein 55.41g111%

NET CARBS 4.42g9%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

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