4 Servings 20 min Cook

Macros/Serving: 389 Calories Protein:40.36g Carb:8.78g Fat:21.49g meat Tags: keto

Ingredients

4 Half breast (fillet) Chicken Breast

2 Tbsp Olive Oil

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Package (10 oz) Spinach

1/2 Cup Parmesan Cheese

1/2 Cup, diced Mozzarella Cheese

2 Large Egg

1 Cup Olives

Directions

PREP: Grate cheeses, beat the eggs, and slice the olives (use one 6 oz can of black olives).



Butterfly chicken breast (i.



e.



split it so that you can stuff it with stuff) and drizzle with olive oil.



Sprinkle chicken breast with garlic and onion powder and set aside.



In a saute pan cook spinach until spinach has started to wilt.



Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, and beaten egg and olives.



Mix all ingredients until well incorporated.



Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.



Sprinkle with remaining cheese and place on baking sheet and bake on 350F for 20-25 minutes or until thermometer reaches 165F when chicken is tested.

