My husband raved and raved about this chicken.  He is said it was better than any restaurant meal we had enjoyed lately.  I love how beautifully feta and spinach go together and now add a cream cheesy base for that combo and it is heavenly for stuffing chicken.

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, (175 mL)
  (drain before using)
4 oz cream cheese, softened (125 g)
1/2  tsp crushed garlic (2 mL)
Bacon fat, butter, OR oil as needed
2 eggs
1/3   cup Gluten-Free Bake Mix 2 OR use ground almonds and some coconut flour (75 mL)
2 tbsp grated Parmesan cheese (30 mL)
1/4   tsp black pepper (1 mL)
1/8   tsp Montreal Chicken seasoning (0.5 mL)
1/8   tsp paprika (0.5 mL)

Preheat oven to 450°F (230°C). 

Remove any bits of bone from chicken breasts.  Pat dry with paper towels (do not rinse…been proven too dangerous as it can spread bacteria around).  Slice longitudinally in half and not all the way through, just as though you were going to butterfly the chicken breast.  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 Gluten-Free Bake Mix 2, 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



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Dr. Jonny Bowden 
One of the strongest voices on behalf of low-carb nutrition is "The Rogue Nutritionist" himself, Dr. Jonny Bowden. This board-certified nutritionist is a very well-known weight loss expert who has authored a series of books, including the bestselling Living Low Carb and The 150 Healthiest Foods On Earth. Dr. Bowden is very well-spoken in radio and television interviews and is an extremely talented writer contributing to a variety of magazines, newspapers and online publications. You can learn more about Dr. Bowden's work at http://www.jonnybowden.com. 


Jenny Ruhl 
Diagnosed with Type 2 diabetes in 1998, Jenny Ruhl has been a strong advocate for keeping her carbohydrate intake to less than 100 grams daily to control her disease. In 2008 she authored the book Blood Sugar 101: What They Don't Tell You About Diabetes which outlined many of the ideas she learned for herself about properly controlling diabetes. That book has consistently remained one of the top-selling diabetes books on Amazon ever since. In 2012, Ruhl turned her attention to low-carb diets with a book called Diet 101: The Truth About Low Carb Diets designed to help people customize their low-carb plan to make it work for them. Her no-holds-barred dissemination of information has made her a very popular figure in the low-carb community. Learn more about Jenny Ruhl at http://www.bloodsugar101.com.


Dr. Larry McCleary 
What does a retired pediatric neurosurgeon have to do with low-carb diets? If your name is Dr. Larry McCleary, then it's plenty. He learned early on the importance that nutrition plays in metabolic and brain health and has been working to educate the public on why a low-carb ketogenic diet is the preferred method for optimal overall health. In 2007, Dr. McCleary released The Brain Trust Program outlining the concept of Type 3 diabetes to describe Alzheimer's disease. He came back in 2011 with a more explicit book on the brain-gut connection called Feed Your Brain, Lose Your Belly.  Learn more about Dr. McCleary at http://www.drmccleary.com.