At a quaint dinner party meant to showcase their newfound keto lifestyle, Alex and Jamie decided to impress their guests with a gourmet dish: Completely Keto Chicken Stuffed with Spinach and Cheese. The chicken cutlets were tenderly filled with a creamy mix of spinach, mozzarella, and mushrooms, then encrusted with crushed almonds for a delightful crunch.
They served it alongside a colorful medley of roasted keto vegetables and a tangy avocado dressing, transforming their dining room into a fine dining experience. The meal was a hit, praised for its rich flavors and inventive use of ingredients.
However, as dessert was about to be served, a sudden blackout swept through the neighborhood. Instead of panic, the room erupted into laughter and candlelit conversations. The evening ended with impromptu acoustic guitar performances and stories shared in the soft glow of candlelight, making the Completely Keto Chicken Stuffed with Spinach and Cheese dinner an unexpectedly intimate and memorable gathering.
Completely Keto Chicken Stuffed with Spinach and Cheese
- 4 lb sliced chicken cutlets
- 1/2 cup mozzarella cheese
- olive oil
- 1 egg
- 1/2 lb baby spinach leaves
- 1/3 cup crushed almonds
- 1 large onion chopped
- 1/2 cup mushrooms
- 1 Tbsp mayonnaise
Pound chicken until flattened.
Sauté the onions then add in the spinach, then the mushrooms and cheese.
When all the veggies are fully cooked grind up in a food processor.
Take the grinded mix and mix in the almonds and egg well.
Put the mixture into each cutlet of chicken and roll it up.
Prepare a baking pan. Set up the chicken on the baking pan and coat with a thin layer of mayo each piece.
Set oven to 475 degrees and bake for 45 minutes.
Remove from oven and let cool off. Slice before serving.