• October 22, 2021

  Serves: 2      Time: 25-30 minutes (15 minutes prep time, 10-15 minutes cook time)

Nutritional Info (1 stuffed chicken breast):  Total calories: 304   Protein: 30    Carbs: 5   Fat: 19  Fiber: 1

Kale-Stuffed Chicken Breasts keto recipe

Chicken breasts stuffed with kale, cream cheese, feta cheese, and garlic is an

impressive, but easy-to-make dinner for date night. It only takes 25-30

minutes, so you can focus on your loved one. Precooked and frozen kale is a

very convenient freezer staple. Before using, just remember to squeeze out all

the water.

Cooking Tip: To cut a pocket in a chicken breast safely, press a spatula

down on top before inserting your sharp knife into the middle of the

chicken, at the thickest part. The spatula acts as a shield for your hand.

Make a slit about 5 centimeters long and cut ¾ of the way through, so you

make a true pocket and don’t end up cutting the breast in half.


2 thick chicken breasts

4-ounces cooked and chopped frozen kale

2-ounces cream cheese

¼ cup crumbled feta cheese

3 diced garlic cloves

½ tablespoon olive oil

Salt and pepper to taste


1. Preheat your oven to 450-degrees.

2. Mix squeezed kale, cream cheese, feta, garlic, and a little salt in a


3. Carefully cut a “pocket” in the chicken.

4. Divide spinach-cheese stuffing into two parts, and roll each one

into a log shape with your hands.

5. Stuff logs into the chicken pockets.

6. Season everything with salt and pepper.

7. Pour oil into a skillet that fits two breasts.

8. When hot, add chicken to brown for 5 minutes on one side.

9. You’re only browning one side, so once that’s done, flip chicken

and move skillet to the oven.

10. Bake for 10 minutes.

11. Check temp, and if the thickest part is 165-degrees, they’re ready.

If not, bake for another 2-5 minutes.

12. Serve!

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