It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.
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- The Ingredients
- 2 large boneless, skinless chicken breasts, cut in half horizontally
- 8 oz cream cheese, softened
- 2 cups fresh spinach, rinsed
- 1 tablespoon olive oil
- 4 oz shredded mozzarella cheese
- 2 cloves of garlic, minced fine
- The marinade:
- 5 cloves garlic, minced fine
- 1-2 tablespoon olive oil (depending on the size of your chicken breast
- 1/2 teaspoon onion powder
- pinch of salt (equivalent to 1 teaspoon for me)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional for a bit of heat
- 1/2 teaspoon Italian seasoning
- The Way of Preparing
- Preheat oven to 400°F, 200°C, or gas mark 6.
- Add the marinade ingredients in to a zip-top bag and squish to combine. Add your halved chicken breasts and close the bag, letting as much air as possible out of the bag.
- Massage the marinade into the chicken breast and allow to rest on the counter for fifteen minutes or for one hour in the refrigerator.
- Wilt the spinach with the garlic and a pinch of salt, or use two cups of pre-cooked spinach, well drained.
- Remove the chicken breasts from the marinade and place in a baking dish.
- Spread the softened cream cheese over the chicken breasts. Arrange the spinach on top of the cream cheese and sprinkle mozzarella over the top.
- Bake at 400°F for 25-30 minutes or until the chicken has reached an internal temperature of 165°F/75°C.
- Remove from the oven and let rest for five minutes before serving.
- I’ve also been known to throw caramelized onions between the spinach and the cream cheese.
- You can also cook the chicken on a bed of fresh sliced mushrooms to add a little more umph to the dish.
This is a quick, ketogenic friendly meal that usually takes half an hour to whip together, not counting the marinade time. It’s an easy weekday toss-together that is easy and delicious and it doesn’t spike my blood sugar when we serve it with riced cauliflower.