Chicken Stuffed With Spinach And Cream Cheese

Preparation: 35 min

Preheat the oven to 400F/200C and lay a large piece of foil across a shallow oven tray.

Add the cream cheese, half the lemon zest, the spinach, crushed garlic and basil to a mixing bowl.

Season generously and stir well to combine.

Lay the chicken breasts on a clean work surface and use a sharp knife to score down the center of each breast, making a pocket in the center.

Spoon the mixture evenly between each chicken breast, filling the pocket completely.

Season each chicken breast with salt and pepper and the remaining zest.

Lay the chicken breasts on the foil and drizzle with the lemon juice. Fold the excess foil over and around the chicken forming a loose parcel.

Transfer to the oven to bake for 23-25 minutes, until the chicken is cooked through.

keto lunch dinner