OVEN BAKED CHICKEN BREASTS

These oven baked chicken breasts are a keto and low carb meal that’s easy, quick, and delicious. They’re like un-stuffed chicken, with a cheesy spinach and sun-dried tomato topping

INGREDIENTS

2 boneless skinless chicken breasts (7-8 oz wt. each)
3/4 tsp table salt
3/4 tsp ground black pepper

Topping:

3 oz wt. chopped fresh spinach leaves, stems removed
3 oz wt. cream cheese
3/4 oz wt. (about 1/4 cup) shredded cheddar cheese
3/4 oz wt. (about 1/4 cup) finely chopped sun-dried tomatoes (dry packaged)
1/2 tsp garlic powder

INSTRUCTIONS

Preheat the oven to 425 F.
Slice each chicken breast in half, so it’s half as thick as before. The resulting pieces should be no thicker than about 1/2 inch. If moist, pat them dry with paper towels.
Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
Season the chicken with half of the salt and pepper. Flip them and season the other side with the remaining salt and pepper. Set aside.
In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.
In a bowl, stir together cooked spinach, softened cream cheese, and all other topping ingredients until well-mixed. Evenly spread the mixture across the tops of the chicken pieces.
Bake at 425 F until the chicken is cooked through, about 20 minutes, depending on the size of your chicken pieces. Let it cool at room temperature for about 5 minutes before serving.