This is my low carb stuffed chicken breast recipe. It is easy to make and can be made ahead of time and refrigerated or even frozen until ready to bake.
This recipe is for two large chicken breasts. You can adjust the recipe accordingly. You can even change up the ingredients to your liking. It’s a very flexible recipe.
Ingredients that I used:
- 2 large Boneless skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup frozen spinach
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 cup Alfredo sauce
Add all ingredients except chicken and Alfredo sauce to a mixing bowl and mix thoroughly.
Butterfly the chicken breasts with a filet knife.
Put half of the filling mixture into each chicken breast. I like to face the opening of the chicken towards each other because I think it just melts better that way.
Top with a little more Italian seasoning and divide 1/2 cup of Alfredo onto each breast.
You can make your own Alfredo but I like this one from Sam’s Club. You can get a three pack for under $5!! This is the seasoning I like too from Sam’s.
I like to top the Alfredo with a little more Parmesan cheese because, well, cheese makes it better!
Bake in a preheated 350 degree oven for about 35 min.
I served asparagus with mine. I sautéed the asparagus in bacon fat until tender and topped with grated Parmesan cheese. Delish!