After a week of cruise food, I am making induction friendly meals for the next few weeks. Last night’s cooking adventure was Low Carb Mushroom and Spinach Stuffed Chicken Breast.
1 Tbsp of oil
1/2 lb mushrooms, chopped
1 Tbsp Garlic Joy (sundried tomato flavor) or garlic flavored cream cheese
9 oz frozen spinach, thawed
3 chicken breasts
Salt, pepper, and garlic powder—to taste
Preheat oven to 400 F. Heat the oil in a skillet and then add the mushrooms. Cook the mushrooms until brown and season to taste. Add the spinach and Garlic Joy/cream cheese and warm through. Stir to combine. Set the mixture aside and allow to cool slightly.
Prepare the chicken for stuffing by cutting the chicken breast in half like a book. (Do not cut all the way through the chicken breast)
Season the inside of the chicken breast with salt and pepper.
Add 1-2 Tbsp of the mushroom/spinach mixture to the middle of the chicken breast and fold the flap of the chicken to close. Secure with a toothpick, if needed.
Season the outside of the chicken breast (Salt, pepper, and garlic powder) and place in a baking dish sprayed with cooking spray. Bake for 25-35 minutes or until the chicken is cooked through.
Net Carb Count:
Low Carb Mushroom and Spinach Stuffed Chicken Breast 10 net carbs (entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I used a product called Garlic Joy (Sundried Tomato flavor) for this recipe. Garlic Joy is made from garlic and is low in sodium and lactose free. I found Garlic Joy in the deli section of my local Publix, but if you can’t find it then any garlic flavored cream cheese or softened cheese would work well. Make sure you limit the amount of cheese if you are using this recipe for induction. The method used to prepare the chicken for stuffing is quick and simple and doesn’t require pounding out the chicken.
