Baked and stuffed chicken breast on spinach and pepper vegetables

Ingredients for 2 servings:

• 2 chicken breasts
• 1 pack of herb cream cheese, approx. 150 – 200 g
• 1 tomato(s)
• 400 g creamed spinach, frozen
• 1 bell pepper(s)
• 100 g grated cheese for topping
• Salt
• Seasoning salt, e.g. for chicken breast

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Low-carb

Wash the chicken and pat dry. Then, depending on the size of the chicken breasts, cut pockets into the meat. Carefully rub the meat with the seasoning salt, ensuring it is coated all over. Cut the tomato into small cubes and mix with the cream cheese. Add salt if desired. Carefully fill the mixture into the pockets of the chicken breasts. Place the creamed spinach, preferably already thawed and drained, in a baking dish. Finely chop the bell pepper and place it on top of the spinach. Place the stuffed chicken breasts on top of the vegetables and sprinkle with the grated cheese. Bake in the oven at 200°C (fan oven) for approx. 40 minutes. The cooking time will vary depending on the thickness of the chicken breasts.