Keto Chicken Stuffed with Blue Cheese Spinach and Bacon Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(65 reviews)
Keto Chicken Stuffed with Blue Cheese Spinach and Bacon
Zylo Recipes

Description

Imagine tender, juicy chicken breasts transformed into a flavor-packed experience. These stuffed chicken breasts are a delightful combination of textures and tastes, perfect for a satisfying and elegant meal. The savory journey begins with a perfectly cooked chicken breast, carefully sliced to create a pocket for a delectable filling.

Imagine the creamy, sharp notes of blue cheese melding with the smoky, salty crunch of bacon. Fresh chives, finely chopped, add a delicate oniony aroma and a pop of vibrant green. This harmonious blend of ingredients is then generously stuffed into the chicken breast, creating a beautiful contrast of colors and textures.

As the chicken bakes, the flavors meld together, infusing the meat with the essence of the filling. The blue cheese softens and becomes wonderfully gooey, while the bacon crisps up, adding a delightful textural element to each bite. The chives release their subtle flavor, complementing the richness of the cheese and bacon.

The result is a moist and flavorful chicken breast with a creamy, savory interior. The contrast between the tender chicken and the rich filling is simply irresistible. Each bite offers a symphony of flavors that will tantalize your taste buds.

The aroma alone is enough to make your mouth water, promising a truly satisfying culinary experience. These stuffed chicken breasts are incredibly versatile and can be served with a variety of side dishes. For a light and refreshing meal, pair them with a simple green salad dressed with a vinaigrette.

The crisp greens and tangy dressing will complement the richness of the chicken. Alternatively, steamed green vegetables, such as broccoli, asparagus, or green beans, provide a healthy and colorful accompaniment. A touch of butter enhances the natural sweetness of the vegetables, creating a well-rounded and satisfying meal.

These stuffed chicken breasts are a delightful main course that is sure to impress. They are perfect for a weeknight dinner or a special occasion. Enjoy!

Preparation Time

Prep Time
15 min
Cook Time
25 min
Total Time
40 min

Nutrition Information

Per 1 servings serving
C
Calories
580 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
55 g

C
Fats
40 g
Saturated Fats 18 g
Unsaturated Fats 15 g

Cholestrol 180 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Boneless Chicken Breast
    Boneless Chicken Breast
    2 medium - split
    2.
    Bacon
    Bacon
    3 slice - 6" long
    3.
    Olive Oil
    Olive Oil
    2 tablespoon
    4.
    Baby Spinach
    Baby Spinach
    1-½ cup, cut pieces
    5.
    Chives
    Chives
    1 tablespoon, cut pieces
    6.
    Garlic
    Garlic
    1 clove
    7.
    Blue Cheese
    Blue Cheese
    ½ cup, crumbled

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit. Heat 1.5 tablespoons of olive oil in a pan over a low/medium heat. Mince the garlic and add to the pan cooking gently until tender.
    2.
    Add the spinach to the pan and cook briefly until just wilted. Remove the spinach and garlic from the pan and set aside.
    3.
    Roughly chop one rasher of bacon and add to the pan, cooking through until golden brown.
    4.
    Squeeze any excess liquid from the spinach and add to the pan along with the bacon and stir to combine. Remove from the heat and stir in the blue cheese and chopped fresh chives. Set the mixture aside to cool completely.
    5.
    Whilst the mixture cools, carefully run a sharp knife along the side of each chicken breast creating a pocket for the stuffing. Be careful not to cut all the way through the chicken.
    6.
    Once cold, divide the stuffing mixture evenly between each chicken breast, completely filling the pocket.
    7.
    Wrap one rasher of bacon around each chicken breast to contain the stuffing and seal closed with toothpicks.
    8.
    Place the chicken on a shallow oven tray and drizzle with the remaining oil. Bake for 22-25 minutes or until completely cooked through and the juices run clear.