50 min 4
Spinach and Bacon Stuffed Chicken Thighs
Chicken thighs are a great cut of meat to enjoy on the keto diet, especially when stuffed with delicious ingredients. This recipe highlights the combination of bacon and spinach for a rich, hearty meal. Served with a light salad and a citrusy vinaigrette, this is a great meal to make for dinner and save for lunch the next day.
5 bacon slices
2 tablespoons butter
1½ cups spinach
1 teaspoon minced garlic
¾ cup cream cheese, at room temperature
1 pound boneless chicken thighs
¼ cup shredded Swiss cheese, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
TipsUse microwavable spinach and precooked bacon to make this dish in a flash. Look for pre-chopped spinach and thick-cut bacon. Most precooked bacon is very thin and not substantial in flavor, so make sure to buy a quality brand for the best results.
Directions Preparing:15 minCooking:35 min
Step 1Preheat the oven to 425°F.
Step 2On a baking sheet, place the bacon slices about ½ inch apart. Put the sheet in the preheated oven. Cook for 10 to 15 minutes, or until crispy. Set aside to cool. Maintain the oven temperature.
Step 3In a large skillet over medium-high heat, melt the butter. Add the spinach and garlic. Cook until the spinach wilts, about 2 minutes. Remove the spinach from the skillet. Set aside.
Step 4Chop the cooled bacon into small pieces.
Step 5In a large bowl, mix together the cream cheese, sauteed spinach, and chopped bacon.
Step 6On a flat surface, lay out the chicken thighs. Spread the meat open so the thighs lay flat. Place an equal portion of the cream cheese mixture on each piece of chicken.
Step 7Top each with the Swiss cheese, equally divided.
Step 8Close the thighs. Secure with toothpicks. Season with the salt and pepper. Place the chicken thighs in a baking dish.
Step 9Put the baking dish into the preheated oven. Bake for about 18 minutes. With a meat thermometer, check the internal temperature. It should reach 165°F before serving.
Nutrition Facts (per serving of 4:1)