“BREADED” CHICKEN STUFFED WITH SPINACH, BACON AND CREAM CHEESE

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“BREADED” CHICKEN STUFFED WITH SPINACH, BACON AND CREAM CHEESE

This is a restaurant-quality meal in that it is so tasty delicious and quite presentable as well. You will love this easy recipe that you can serve to company, if desired.  Adding the bacon, spinach and Parmesan to the cream cheese filling made this recipe so good.  I completely overate when I made this!  I just kept wanting more of this satisfying chicken meal.

 

4 large chicken breasts

  (3.3 lbs; 1.5 kg)

Filling:

5 oz frozen spinach, thawed (150 g)

  (moisture squeeze out until dry)

8 slices bacon, cooked and chopped

4 oz cream cheese, softened (125 g)

1/4 cup Parmesan cheese (60 mL)

1 tsp Italian seasoning (5 mL)

1/2 tsp crushed garlic (2 mL)

Bacon fat, butter, OR oil as needed

“Breading and Egg Wash”:

2 large eggs

1/3 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix (75 mL)

  OR almond flour and a bit of coconut flour)

2 tbsp Parmesan cheese (30 mL)

1 tsp salt (5 mL)

1/4 tsp black pepper (1 mL)

 

Preheat oven to 375°F (190°C).  

Slice chicken breasts in half longitudinally, but not all the way through. 

Filling: In medium bowl, combine spinach, bacon bits, cream cheese, Parmesan cheese, Italian seasoning and crushed garlic.  Mix well. 

“Breading and Egg Wash”:  In medium bowl, beat eggs with a fork.  In cereal bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative, Parmesan cheese, salt and black pepper.  

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  2 chicken breasts 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 20 minutes in the preheated oven, however, depending on thickness of chicken breasts, check after 10 minutes.  Chicken (check the lower part of the chicken breast) 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:  4 servings

1 serving

433.4 calories

50.9 g protein

21.5 g fat

1.0 g fiber

5.2 g net carbs 


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