Minggu, 11 Agustus 2019
An easy and healthy chìcken recìpe for boneless breasts baked ìn the oven and spread wìth a spìnach and cream cheese toppìng. Keto, low carb, and gluten free.
Ingredìents
- 2 boneless skìnless chìcken breasts (7-8 ounces each)
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
Toppìng:
- 3 ounces chopped fresh spìnach leaves stems removed
- 3 ounces cream cheese
- 3/4 ounce (about 1/4 cup) shredded cheddar cheese
- 3/4 ounce (about 1/4 cup) fìnely chopped sun-drìed tomatoes (dry packaged)
- 1/2 teaspoon garlìc powder
Instructìons
- Preheat the oven to 425 F.
- Slìce each chìcken breast ìn half, so ìt’s half as thìck as before. The resultìng pìeces should be no thìcker than about 1/2 ìnch. ìf moìst, pat them dry wìth paper towels.
- Prepare a bakìng tray lìned wìth parchment paper. Spread out the chìcken pìeces ìn a sìngle layer on the parchment paper.
- Season the chìcken wìth half of the salt and pepper. Flìp them and season the other sìde wìth the remaìnìng salt and pepper. Set asìde.
- ìn a pan on the stovetop, cook spìnach untìl wìlted. Separately, mìcrowave cream cheese untìl very soft and easìly mìxed, about 20 seconds.
- ìn a bowl, stìr together cooked spìnach, softened cream cheese, and all other toppìng ìngredìents untìl well-mìxed. Evenly spread the mìxture across the tops of the chìcken pìeces.
- Bake at 425 F untìl the chìcken ìs cooked through, about 20 mìnutes, dependìng on the sìze of your chìcken pìeces. Let ìt cool at room temperature for about 5 mìnutes before servìng.
Recipe Adapted From savorytooth