Baked Stuffed Chicken Breast with Green Chiles and Cheese (Video)

Baked Stuffed Chicken Breast with Green Chiles and Cheese is something that’s absolutely a treat for a low-carb dinner! And once you master the step of pounding the chicken thin enough to roll it up, this stuffed chicken breast is actually not hard to make.

PIN the Baked Stuffed Chicken Breast recipe to make it later!

Today I’m so happy to be sharing new (and greatly improved) photos for this low-carb Baked Stuffed Chicken Breast with Green Chiles and Cheese. This is a recipe with some good memories for me, because in the early days of the blog it was a favorite for my neighbors Brooke and Russ. Now years later I no longer live across the street from them but I’m still very fond of this recipe (and them!)

If you like Mexican food this stuffed chicken breast with green Anaheim chiles and cheese just might become one of your favorites too. And for this update of the recipe I skipped the tiny bit of breadcrumbs from the original version and rolled the stuffed chicken in a combination of almond meal and Parmesan cheese; so now this recipe is perfectly low-carb and Keto!

And once you take a bite you’ll see how this low-carb chicken stuffed with a mixture of cheese, sour cream and green chiles is absolutely wonderful tasting, and well worth the effort! And this is perfect if you need to make an impressive dinner for guests who might be suspicious about low-carbs.

What Ingredients Do You Need for this Recipe?

• large boneless-skinless chicken breasts
• salt and fresh-ground black pepper
• grated cheddar/jack cheese
• canned diced green chiles, Anaheim Chiles
• Green Tabasco Sauce (affiliate link)
• sour cream
• eggs
• grated Parmesan cheese
• Almond Flour (affiliate link)

Is this baked stuffed chicken breast recipe easy to make?

I’m not going to lie and say this is super easy to make. You need to put some effort into pounding the chicken breasts so they’re as thin as you can get them. And rolling up the chicken with the filling inside is a little bit tricky. And even if you’re careful it’s likely that some cheese will ooze out on to the pan while the chicken is cooking. But trust me, this is worth the time it takes to make it!

More Low-Carb Recipes for Baked Chicken:

Chicken is one thing people cook most, and if you’d like to see lots more tasty ideas for baked chicken, check out Low-Carb and Keto Baked Chicken Recipes! This recipe is featured there a long with more of my favorite ideas for chicken dinners.

Assembling Baked Stuffed Chicken Breast with Green Chiles and Cheese:

(Scroll down for the complete printable recipe with nutritional information.)

1. Preheat oven to 375F/190C while you trim chicken and use a Meat Mallet (affiliate link) to pound each chicken breast as thin as you can get it.
2. Season the pounded chicken with salt and a little fresh-ground black pepper.
3. Spray a baking dish with non-stick spray.
4. Mix together grated cheese, canned green chiles, Green Tabasco Sauce (affiliate link; optional), and sour cream to make the stuffing. Spread one-fourth of the mixture on to each chicken breast, leaving some space around the edges.
5. Roll up the chicken breasts, tucking in any pieces of chicken or filling that needs to stay in place. Use 2 toothpicks to hold stuffed chicken breasts together.

Coating and Cooking Baked Stuffed Chicken Breast with Green Chiles and Cheese:

1. Get two bowls ready. Beat two eggs in one of the bowls. Put half the almond meal/Parmesan cheese mixture in the other bowl. (If you start with all of it, it will get clumped together when you dip the egg-coated chicken breasts!)
2. Dip each chicken breast in the egg, turning it over so it’s well-coated with egg.
3. Then roll the chicken breast in the almond-Parmesan mixture, sprinkling with the mixture and pressing down with your fingers if needed, until the chicken breast is well coated with almond meal and Parmesan cheese. (After you’ve done two chicken breasts put the other half of the almond-Parmesan mixture into the bowl.)
4. Put coated chicken breasts in the baking pan and bake 30-40 minutes, or until the chicken is cooked through and starting to slightly brown.
5. I recommend starting to check after 25 or 30 minutes with an instant-read meat thermometer (affiliate link) and making sure the chicken has reached the safe temperature of 165F/75C before you take it out of the oven. (You can turn on the broiler for a few minutes if the chicken is done but not quite as browned as you’d like it.
6. Serve hot and enjoy!

Make it a Low-Carb Meal:

The cheesy stuffed chicken breasts would be delicious with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese, Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts, Pesto Spaghetti Squash, Roasted Green Beans with Mushrooms, Balsamic, and Parmesan, or Broccoli Gratin for a low-carb meal!

More Tasty Low-Carb Chicken Dinners:

• Chicken Cordon Bleu Bake
• Baked Chicken Stuffed with Pesto and Cheese
• Chicken Stir-Fry Sheet Pan Meal
• Baked Chicken Nuggets
• Sheet Pan Chicken Fajitas 

Continue to Content

Print

Yield: 4 servings

Baked Stuffed Chicken Breast with Green Chiles and Cheese

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Baked Stuffed Chicken Breast with Green Chiles and Cheese is an old favorite recipe for stuffed chicken breasts that's been updated with better photos, and this is something that's absolutely a treat for a low-carb dinner!

Ingredients

• 4 large boneless-skinless chicken breasts
• salt and fresh-ground black pepper to taste
• 1 cup grated cheddar/jack cheese
• 1 4 oz. can diced green Anaheim chiles (see notes)
• 1 tsp. Green Tabasco Sauce
• 3 T sour cream
• 2 eggs, well beaten
• 5 T grated Parmesan cheese, divided
• 5 T ground almond flour, divided

Instructions

1. Preheat oven to 375F/190C and spray a baking dish with non-stick spray (just big enough to hold the rolled-up chicken breasts.)
2. Trim any visible fat or undesirable parts from the chicken breasts; then use a Meat Mallet (affiliate link) or something heavy to pound each chicken breast as thin as you can get it. (See notes.)
3. Season the pounded chicken pieces with salt and a little fresh-ground black pepper to taste.
4. Mix together the grated cheese, desired amount of diced green chiles (affiliate link), Green Tabasco Sauce (affiliate link), and sour cream to make the stuffing.
5. Spread one-fourth of the stuffing mixture on to each chicken breast, leaving some space around the edges.
6. Roll up the chicken breasts long ways, tucking in any pieces of chicken or filling that needs to stay in place. Use 2 toothpicks to hold the stuffed chicken breasts together.
7. Get two bowls ready. Beat two eggs in one of the bowls.Put half the almond flour/Parmesan cheese mixture in the other bowl. (If you start with all of it, it will get clumped together when you dip the egg-coated chicken breasts!)
8. Dip each chicken breast in the egg, turning it over so it's well-coated with egg.
9. Then roll the chicken breast in the almond-Parmesan mixture, sprinkling with the mixture and pressing down with your fingers if needed, until the chicken breast is well coated with almond meal and Parmesan cheese. (After you've done two chicken breasts put the other half of the almond-Parmesan mixture into the bowl.)
10. Put coated chicken breasts in the baking pan and bake 30-40 minutes, or until the chicken is cooked through and starting to slightly brown. I recommend starting to check after 25 or 30 minutes with an instant-read meat thermometer (affiliate link) and making sure the chicken has reached the safe temperature of 165F/75C before you take it out of the oven.
11. You can turn on the broiler for a minute or two at the end if your chicken is cooked through but not as brown as you'd like it. Serve hot and enjoy!

Notes

To pound chicken breasts: Trim fat and undesirable parts from chicken and place one breast at a time inside a small heavy-duty Ziploc bag. Hit with meat mallet or any heavy object you have on hand until chicken is about 1/4 inch in thickness. Don't worry if some pieces of chicken kind of break apart; you can tuck them in when you cook the chicken and it will be fine.

The diced green chiles (affiliate link) are Anaheim Chiles are not Jalapenos. If you want a little heat, use the whole can. For less spicy use half the can.

This recipe created by Kalyn many years ago and updated with help from Jake and Kara.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 484Total Fat: 26gSaturated Fat: 11gUnsaturated Fat: 13gCholesterol: 241mgSodium: 650mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 53g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Baked Stuffed Chicken Breast with Green Chiles and Cheese  is a perfect dinner for low-carb or Keto diet plans. The amount of cheese, sour cream, and Parmesan probably makes this a “once-in-a-while-treat” for the South Beach Diet, and South Beach would recommend reduced-fat cheese.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. See Oven Dinners for more tasty ideas with chicken baked in the oven. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

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