These broiler prepared chicken bosoms are a keto and low carb feast that is simple, fast, and tasty. They're similar to un-stuffed chicken, with a gooey spinach and sun-dried tomato beating.
They taste precisely like spinach and cheddar stuffed chicken bosoms, short all the exertion. The "stuffing" is only a mushy garnish that you can rapidly spread over the chicken pieces. It remains on effectively, and doesn't slide off during heating or when you cut the chicken into cuts.
A simple and sound chicken formula for boneless bosoms heated in the stove and spread with a spinach and cream cheddar besting. Keto, low carb, and gluten free.
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Ingredients
- 2 boneless skinless chicken breasts (7-8 ounces each)
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
Topping:
- 3 ounces chopped fresh spinach leaves stems removed
- 3 ounces cream cheese
- 3/4 ounce (about 1/4 cup) shredded cheddar cheese
- 3/4 ounce (about 1/4 cup) finely chopped sun-dried tomatoes (dry packaged)
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 425 F.
- Slice each chicken breast in half, so it’s half as thick as before. The resulting pieces should be no thicker than about 1/2 inch. If moist, pat them dry with paper towels.
- Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
- Season the chicken with half of the salt and pepper. Flip them and season the other side with the remaining salt and pepper. Set aside.
- In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.
- In a bowl, stir together cooked spinach, softened cream cheese, and all other topping ingredients until well-mixed. Evenly spread the mixture across the tops of the chicken pieces.
- Bake at 425 F until the chicken is cooked through, about 20 minutes, depending on the size of your chicken pieces. Let it cool at room temperature for about 5 minutes before serving.
For more detail : bit.ly/2Rlggff
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