These loaded chicken breasts are stuffed full of spinach, cream cheese and prosciutto! A wonderfully easy low carb and keto friendly recipe.
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We seem to eat a lot of chicken at our house. My husband isn't fond of brown meat so that leaves me finding yet a new way of making chicken breast exciting. Well this got a double thumbs up from both of us – so this low carb entree comes highly recommended!
How to Make Loaded Chicken Breasts with Spinach and Prosciutto
Place the chicken breasts onto a baking sheet lined with a silicone mat or foil. Place them in a preheated oven for 20 minutes.
While the chicken cooks, prepare the topping. Warm some olive oil in a large skillet (you could use some of the oil from the sun dried tomatoes if you like). Add chopped prosciutto, baby spinach, chopped sun-dried tomatoes, onion powder, paprika, and cream cheese. If you're not familiar with prosciutto it is a type of Italian ham – very flavorful. Cooked bacon or good quality ham could be used as an alternative. Cook over a low heat until a thick sauce has formed and season with salt and pepper.
Remove the chicken from the oven, and cut a cross in the center of each breast. Load them up with the topping and return them to the oven for another 10 minutes. Check that the chicken is thoroughly cooked before serving.
Serve the loaded chicken breasts with your favorite salad, or (as shown here) some grilled asparagus.
This recipe is actually pretty versatile. You could add some herbs, roasted red peppers, other veggies – get creative!
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Loaded Chicken Breasts with Spinach and Prosciutto
These loaded chicken breasts are stuffed full of spinach, cream cheese and prosciutto! A wonderfully easy low carb and keto friendly recipe.
Ingredients
- 2 skinless chicken breasts
- 1 tbs olive oil
- 2 cups baby spinach
- 2 slices prosciutto, chopped
- 2 tbs sun dried tomatoes, chopped
- ½ tsp paprika
- ½ tsp onion powder
- ¼ cup cream cheese
- salt and black pepper, to taste
Instructions
- Preheat the oven to 380F.
- Place the chicken breasts in the oven on a baking tray lined with a silicone mat or foil. Cook for 20 minutes.
- While the chicken cooks, prepare the topping. Warm some olive oil in a large skillet (you could use some of the oil from the sun dried tomatoes if you like). Add the chopped prosciutto, baby spinach, chopped sun-dried tomatoes, onion powder, paprika, and cream cheese. Cook over a low heat until a thick sauce has formed and season with salt and pepper.
- Remove the chicken from the oven, and cut a cross in the center of each breast. Load them up with the topping and return them to the oven for another 10 minutes. Check that the chicken is thoroughly cooked before serving.
Notes
5g net carbs per serving (half the recipe)
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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 345Total Fat 23gSaturated Fat 8gCholesterol 109mgSodium 312mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 3gProtein 28g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.