low-carb stuffed chicken breasts:
Ingredients:
– 4 boneless, skinless chicken breasts
– 4 slices of Swiss cheese
– 1 cup baby spinach leaves
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves of garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Lay the chicken breasts on a cutting board and use a sharp knife to carefully slice each breast horizontally, creating a pocket in the center. Be careful not to cut all the way through.
3. Season the inside of each chicken breast with salt, pepper, dried basil, and dried oregano.
4. Stuff each chicken breast with a slice of Swiss cheese, a handful of baby spinach leaves, and a spoonful of chopped sun-dried tomatoes. Press the edges of the chicken breast together to seal the pocket.
5. In a large oven-safe skillet or baking dish, heat olive oil over medium-high heat. Add minced garlic and cook for 1-2 minutes until fragrant.
6. Place the stuffed chicken breasts in the skillet or baking dish and sear them for about 3-4 minutes on each side until they are golden brown.
7. Once seared, transfer the skillet or baking dish to the preheated oven. Bake for about 20-25 minutes or until the chicken is cooked through and no longer pink in the center.
8. Remove the stuffed chicken breasts from the oven and let them rest for a few minutes before serving. This will help the juices redistribute and keep the chicken moist.
9. Serve the low-carb stuffed chicken breasts with a side of steamed vegetables or a fresh salad. Enjoy!
Note: This recipe is low in carbs, but it’s always a good idea to check the specific nutritional content of the ingredients you use to ensure they fit into your dietary needs.
