(Total Time: 40 MIN| Serves: 2)

Ingredients:
2 pieces of chicken breast, cut in half
1 cup spinach, chopped
2 tbsp cottage cheese
¼ cup mozzarella, shredded
3 tbsp heavy cream
4 tbsp butter, melted

Spices:
½ tsp salt
½ tsp garlic powder
1 tsp dried celery

Directions:

  1. Place the spinach in a small sieve and rinse well. Drain and set aside.
  2. In a medium-sized bowl, combine together cottage cheese, mozzarella, heavy cream, and butter. Stir well and add spinach. Season with salt, garlic powder, and celery. Set aside
  3. Rinse the meat and place on a cutting board. Make incisions into breast, about 1-inch apart. Fill each with the cheese mixture and set aside.
  4. Line a small baking pan with some parchment paper and gently place the fillets in it. Loosely wrap with aluminum foil and set aside.
  5. Plug in the instant pot and set the trivet. Place the pan on top and seal the lid.
  6. Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 20 minutes on high pressure.
  7. When done, perform a quick release of the pressure and open the lid. Carefully remove the pan from the instant pot and chill for a while.
  8. Serve.
    Per Serving (Calories 566 | Total Fats: 38g | Net Carbs: 1.5g | Protein: 52.2g |Fiber: 0.3g)