Chicken fillet in a creamy cheese sauce
Chicken fillet provides solid protein and satiety, while cream, feta, and spinach make the sauce richer without adding many carbs. Cherry tomatoes bring a fresher acidic note, so the dish feels balanced and works well for a cozy keto dinner.
Pat the chicken breast fillet (400 g) dry, score the surface lightly in a criss-cross pattern, and rub it with a mixture of olive oil (35 g), paprika (2 g), dried basil (2 g), table salt (4 g), and black pepper (1 g). Sear the fillet quickly on a very hot pan on both sides until lightly golden, then set it aside for a moment.
In the same pan, cook the finely chopped onion (60 g) until soft. Add the cherry tomatoes (130 g), 20% fat cream (200 g), spinach (40 g), and feta (100 g), then stir gently so the cheese starts to melt into the sauce.
Return the chicken to the pan, cover, and simmer over low heat for about 15-20 minutes, turning the pieces once. Serve right away while the sauce is still hot and thick.
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