H-E-B is helping you mix up your family’s weekly meal plans this year! Mila Buckley shares her recipe for these golden brown, crispy chicken breasts, stuffed with goat cheese and spinach. The best part? This recipe is low carb and keto-friendly for those who are looking to make the change.
Ingredients:
1 package H-E-B Boneless Skinless Chicken Breasts
10 oz frozen spinach (squeeze out excess moisture)
8 oz H-E-B herbed goat cheese
2 cloves of garlic
Salt and pepper to taste
1 tablespoon avocado oil
2 tablespoons butter
Instructions:
1. Lay chicken breast flat, and cut an opening into the thickest part of the chicken about ¾ of the way through (be sure to create a pocket, not slice through it).
2. Pat completely dry, and season with salt.
3. Open your spinach, and place it on some sheets of paper towels. Squeeze out any excess moisture.
4. In a separate bowl, combine softened goat cheese, minced garlic, and spinach together.
5. Once combined, add the mixture to the pockets of the chicken.
6. Turn on a pan to medium-high heat, and add avocado oil. Once the oil is hot, place the chicken in to cook until golden on each side. Add butter to the pan.
7. Place in the oven at 350°F for 20 more minutes until the chicken reaches 165°F.
Slice and enjoy!
