Cheesy Spinach Stuffed Chicken Breast - Keto

This recipe looks amazing. I am thinking of making it for our church Valentine’s banquet. It would probably be for around 40-50 people. Do you think it would be feasible? Would you make any changes to it for such a big crowd? Any help would be so appreciated.

The spinach stuffed chicken breast was spectacular. I have never brined meat before and was worried that it might be salty. It wasn’t salty. It was perfect and extremely tender. Delicious. Thank you! I’d love to know if this method works with other meat.

INGREDIENTS

• 1/4 tsp ground black pepper
• 1/3 cup grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1/8 tsp ground nutmeg
• 1/4 tsp kosher salt
• 4 boneless, skinless chicken breasts or cutlets
• 6 oz cream cheese, softened
• 2 cups chopped spinach (raw)
• 1/2 tsp minced garlic

For the breading:

• 1/8 tsp garlic powder
• 2 eggs
• 1/2 tsp kosher salt
• 1/8 tsp onion powder
• 2 Tbsp olive oil for frying
• 1/3 cup superfine almond flour **
• 1/3 cup grated parmesan cheese
• 1/2 tsp dried parsley

INSTRUCTIONS

1. Combine the cream cheese, spinach, garlic, parmesan, mozzarella, pepper, nutmeg, and salt in a medium bowl and mix well.
2. Trim your chicken of any visible fat or membranes. (If they are really large, you can cut them in half lengthwise and just use two of them for four good sized cutlets once flattened.)
3. Place a layer of plastic wrap on a cutting board. Top with one piece of chicken, then another layer of plastic on top to sandwich the chicken in-between them.
4. Pound the chicken flat with a meat mallet (starting on one edge and working around and then the center) until it’s about twice the size of when you started, being careful not to pound so thin that it breaks.
5. Repeat with the remaining 3 pieces of chicken.
6. Spoon 1/4 of the filling mixture into the middle of a chicken cutlet and roll the edges up around it. Turn over and squeeze with your hands until sealed and an oval shape.
7. Place seam side down on a cookie sheet and repeat with the other 3 pieces of chicken.
8. Chill the stuffed chicken for 15 minutes.
9. Beat the eggs in a medium bowl.
10. Combine the other breading ingredients (except for the olive oil) in a different bowl and stir.
11. Heat the oil in a medium sized nonstick saute pan.
12. Preheat the oven to 375 degrees (F)
13. Dip the stuffed chicken into the egg first, then the breading mix and cook in the saute pan until golden brown on all sides.
14. Transfer the browned chicken to a baking pan.
15. Bake in the oven at 375 degrees for 18 – 22 minutes or until a thermometer in the center reads 165 degrees (F).
16. Serve with optional marinara or alfredo sauce.