Spinach and cream cheese stuffed chicken is an easy dinner recipe that's gluten-free, low carb and keto friendly! Oven baked, simple and deliciously seasoned.
In a bowl, mix together the softened cream cheese, parmesan, mozzarella, and garlic. Set aside.
Pat dry your chicken breasts with paper towels. Cut each breast horizontally, not all the way through the end (leaving about 1/2" like a bun, to open and close). Place chicken in the baking dish.
Spoon the cream cheese filling onto the centre of the chicken and fold the chicken over to close the pocket. Stuff with more filling if needed.
Drizzle olive oil on top of chicken and sprinkle the combined spices. Rub over chicken to evenly coat.
Bake for 30-40 minutes or until chicken is no longer pink inside, or the internal temperature of the chicken reaches 165°.
Notes
1 Serving or 1 Stuffed Chicken Breast = 2 Net Carbs