Spinach and Feta Stuffed Chicken

By: I Love My Instant Pot Keto Diet by Sam Dillard

Stuffed chicken sounds fancy, but it’s really an easy weeknight dinner. The spinach adds powerful nutrients to this meal while balancing out the creamy feta.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Keto, Low Carb

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4 servings, boneless, coconut oil, contributed, cook 20 min, crumbled feta cheese, dried oregano, dried parsley, easy, frozen spinach, garlic powder, I Love My Instant Pot Keto Diet by Sam Dillard, keto, low carb, main course, modern, pepper, prep 10 min, pressure cook, salt, sauté, skinless chicken breasts, water

Prep Time

10 min

Cook Time

20 min

Servings

4 servings

Ingredients

4 boneless, skinless chicken breasts
1/2 cup frozen spinach
1/3 cup crumbled feta cheese
1 1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried parsley
2 tbsp coconut oil
1 cup Water

Instructions

Pound chicken breasts to 1/4-inch thickness. In medium bowl, mix frozen spinach and feta and add 1/4 teaspoon salt. Evenly divide mixture and spoon onto chicken breasts.
Close chicken breasts and secure with toothpicks or butcher’s string. Sprinkle remaining seasonings onto chicken. Press the Sauté button and add coconut oil to Instant Pot. Sear each chicken breast until golden brown (this may take two batches). Press the Cancel button.
Remove chicken and set aside briefly. Pour water into Instant Pot and scrape bottom to remove any chicken or seasoning that is stuck on. Place steam rack into pot.
Place chicken on steam rack and click lid closed. Press 'Pressure Cook' and adjust time for 15 minutes. When timer beeps, allow a 15-minute natural release, then quick-release the remaining pressure. Serve warm with favorite white sauce if desired.

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