Mediterranean Stuffed Chicken with Almond Flour and Spinach

Preheat the oven to 180°C (350°F).

In a bowl, mix almond flour, minced garlic, salt, black pepper, and chili powder.

Butterfly the chicken breasts and season them with salt and black pepper.

Sauté spinach in olive oil until wilted. Add chopped tomatoes and a pinch of salt, cooking until tomatoes are soft.

Stuff each chicken breast with the spinach mixture and a slice of cheddar cheese.

Dip the stuffed chicken breasts in beaten egg, then coat with the almond flour mixture.

Heat olive oil in a skillet and sear the chicken breasts until golden on both sides.

Transfer the chicken to a baking dish and bake in the oven for 20 minutes or until the chicken is cooked through.

Serve hot, garnished with fresh basil leaves.