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Saturday, October 18, 2014


My hubby raved and raved about this chicken.  He is said it was better than any restaurant meal we have enjoyed lately. :)  I love how beautifully feta and spinach go together and now add a creamy base for that combo and it is heavenly for stuffing chicken.

3.3 lbs chicken breast, (1.5 Kg)
  (I used 4 large chicken breasts)
6 oz frozen spinach, thawed (170 g)
3/cup crumbled Feta cheese, (175 mL)
  (drain before using)
4 oz cream cheese, softened (125 g)
1/tsp crushed garlic (2 mL)
Bacon fat, butter, OR oil as needed
2 eggs
1/3   cup Gluten-Free Bake Mix 2 OR use ground almonds and some coconut flour (75 mL)
2 tbsp grated Parmesan cheese (30 mL)
1/4   tsp black pepper (1 mL)
1/8   tsp Montreal Chicken seasoning (0.5 mL)
1/8   tsp paprika (0.5 mL)

Preheat oven to 450°F (230°C). 

Remove any bits of bone from chicken breasts.  Pat dry with paper towels (do not rinse…been proven too dangerous as it can spread bacteria around).  Slice longitudinally in half and not all the way through, just as though you were going to butterfly the chicken breast.  Set aside.

In small bowl, combine spinach which has been squeezed with your hands to remove as much moisture as possible, Feta cheese, cream cheese and garlic.

Breading: In cereal bowl, beat eggs with fork.  On a dinner plate, stir together Gluten-Free Bake Mix, Parmesan cheese black pepper, Montreal Chicken seasoning and paprika.  Move over to one side of the plate.

Dip each chicken breast in egg wash first and then place chicken breast next to breading on a dinner plate, and spoon (important or there won’t be enough breading for all the chicken) breading over chicken on both sides. 

In frying pan over medium heat, in hot bacon fat, butter, OR oil, fry chicken on both sides until golden brown – around 8 minutes in total (turn them over as necessary).  Place in 9 x 13-inch (23 x 33 cm) casserole dish. Fry remaining chicken breasts.  Meanwhile stuff each chicken breast with one quarter of the spinach mixture.

Bake about 25 minutes in the preheated oven, however, depending on thickness of chicken breasts, check after 10 minutes.  Chicken should be white throughout without any pink showing and juices should run clear.  Because of the stuffing in the middle, using a meat thermometer, I find, is not an accurate way to gauge things.  This is one time the unscientific method works best.

Yield:  6 servings
1 serving
452.0 calories
66.4 g protein
17.4 g fat
0.2 g fiber
3.1 g net carbs

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BIG SURPRISE! For those of you who ORDER VOLUME 1 SPIRAL BOUND via PAYPAL from our  WEB SITE only at:  We ran out of the older version in coil bound so we're substituting a new (as yet unannounced) version!  There's plenty of Photos - more than the others, a BIG recipe section by George Stella, now they're all organized by category + lots of nice new recipes from me!

For other great Low-Carb, Gluten-Free recipes by the team & me:

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