Italian Cheese Stuffed Chicken

by KetoDietApp.com

Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 2Heat 1 tablespoon of butter, ghee or olive oil in a skillet. Add the garlic and spinach and cook for about 1 minute until the spinach wilts. Drain the juices and place to one side.

Step 3To prepare the salad filling, mix the tomatoes with olive oil (1 tbsp), basil and balsamic vinegar.

Step 4Cut a pocket in each of the chicken breasts with a sharp knife. Flatten the chicken breasts slightly with a rolling pin.

Step 5Use another tablespoon of olive oil to grease a baking tray to prevent sticking (or line with greaseproof paper). Add the chicken pockets.

Step 6Add a slice of pancetta to each of the chicken breasts, cooked spinach and tomatoes. Season with salt and pepper and sprinkle half the mozzarella. Close the chicken breasts and top with the remaining cheese.

Step 7Bake the stuffed chicken breasts in the oven for 25 – 30 minutes until cooked through, golden and to your liking.

Step 8Tastes best when served fresh but can be stored in fridge for up to 3 days.