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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- large boneless-skinless chicken breasts
- salt and fresh-ground black pepper
- grated cheddar/Monterey Jack cheese
- canned diced diced green chiles (affiliate link), 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 one of the easiest recipes on my site! 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 can be a bit tricky until you get the hang of it. 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, you’re not going to care if the finished product is a bit messy because this is so delicious that it’s 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.
Making Baked Stuffed Chicken Breast with Green Chiles and Cheese:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 375F/190C while you trim chicken and then use a Meat Mallet (affiliate link) to pound each chicken breast inside a Ziploc bag until it’s as thin as you can get it.
- Season chicken with salt and a little fresh-ground black pepper.
- Spray a baking dish with non-stick spray.
- 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.
- 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.
- Get two bowls ready with beaten eggs in one of the bowls and 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!
- Dip each chicken breast in the egg, turning it over so it’s well-coated with egg
- 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.
- 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. (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
- Serve hot and enjoy!
Make it a Low-Carb Meal:
The cheesy baked 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
Baked Stuffed Chicken Breast with Green Chiles and Cheese
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
- Preheat oven to 375F/190C and spray a baking dish with non-stick spray (just big enough to hold the rolled-up chicken breasts.)
- 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.)
- Season the pounded chicken pieces with salt and a little fresh-ground black pepper to taste.
- 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.
- Spread one-fourth of the stuffing mixture on to each chicken breast, leaving some space around the edges.
- 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.
- 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!)
- Dip each chicken breast in the egg, turning it over so it's well-coated with egg.
- 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.)
- 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.
- 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:
4Serving Size:
1Amount 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.
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 original 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.
Historical Notes for this Recipe:
This favorite baked stuffed chicken breast recipe was first posted in 2007, after I learned to make it from my neighbor Brooke. It was updated with much better photos in 2018 and was last updated with more information in 2023.
54 Comments on “Baked Stuffed Chicken Breast with Green Chiles and Cheese (Video)”
If you dredge the chicken breasts and THEN stuff them, it will be MUCH easier. I used roasted poblano peppers with some red pepper flakes to up the heat and flavor. It really made a difference! These are quite good!
So glad you enjoyed!
Hi Kalyn,
To keep the recipe SBD phase one – what change would I need to make ? I’m thinking if I leave the almond flour off?
I’m not sure how it will work without almond flour (and personally I’d eat it for Phase One myself, but of course that would be a personal choice.) You might try less almond flour.
South Beach would want low-carb cheese and sour cream for sure.
The family loved it. I”m the only one in the family who needs to watch what I eat and they all gave it a thumbs up. The almond meal provides a great coating. I need to improve on the execution so the cheese doesn’t come out when it’s baked,. Adding to the rotation.
So glad it was a hit! I agree keeping the cheese in there is a bit tricky. Not spreading it close to the edge will help, or just let some ooze out!
OH MY GOSH! Amazingly delicious! We will make this over and over!
Thanks Robin, so glad you guys enjoyed it!
Thanks for the info! I love to have nutritional info, but your recipes have been delicious and I trust them to be low carb. Definitely going to try this chicken recipe! So appreciate all your work!
Thanks Robin! So appreciate your understanding.
I have answered this so many times it’s getting tiresome. People who don’t want to calculate the nutrition value on one recipe have no problem asking me to do it on over 2,000 recipes. But although some day I am hoping to start that enormous project, right now it is impossible. Here is more information to help you understand why I simply can’t do it right now.
I don’t know how long you’ve been reading my site, but in September 2017 I made a huge change to my site. Although it was a good thing to do (and I should have done it years sooner) that change has meant that every single recipe on the site has to be switched manually to the new format where the recipe is inside a box (that makes it recognized by Google as a recipe.) I have literally been working on that (with 3 assistants) for more than a year now, and we are only about 2/3 done with the project. Every post has to be edited by me to remove formatting errors caused by switching blogging platforms before the assistants can do the actual recipe formatting, so it’s slow and labor intensive. And there is absolutely no way I can take on the job of adding nutritional information while I am in the middle of this project and trying to maintain the blog and provide new content.
And many thousands of people a day visit here, so obviously not everyone cares about having that information. As I said, I am planning to do it someday, but that day is still quite a ways away. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
Kelly, so glad you enjoyed it!
Made this tonight along with your twice-baked cauliflower. So delicious!
Melissa, a little chipotle sounds like a great addition!
Num num, this is awesome. I added a chipotle pepper in adobe that I had in the fridge from another recipe and I served it with a little reduced fat sour cream, salsa and Wholly Quacamole. Amazing! Thanks!!!!
Nancy, glad you liked it! You're right, I do love Mediterranean food.
Thanks Kalyn for a great dinner. My husband loved it and I appreciate your recipes. Since I discovered your blog, I only use your recipes and a few from my treasured "The Art of Syrian Cookery". From the blogs entries I've read I can tell you also appreciate mediteranean cooking.
Virginia, thanks for the nice feedback. So happy to her you are enjoying the recipes.
Kalyn, I made this last night and served it with your black bean, brown rice and cilantro salad and it was a big hit with my family! The two recipes were perfect together. I've never been disappointed in any of your recipes, and once again I need to thank you for helping me stick to the healthy SB way of eating. You're such a doll to post your wonderful recipes for the rest of us to enjoy.
I agree, Hatch green chiles are fantastic.
Great recipe!!!! I can't wait to try it…I had to comment on the picture of the Hatch green chile can, I live only 30 miles from there. Hatch has the BEST green chile ever!
Christina, glad to hear you liked it!
My friend made this receipe for me, and I loved it. I got the recipe from her and am making it for myself tonight. Was telling my sister what I was making and she asked for the recipe as well. Its a big hit. I added Jalapeno from my garden it was perfect. Thank you.
I'm not sure how to prevent the cheese from leaking out, except use less cheese, but you already did that. Just eat the cheese that runs out!! (That's what I always do.) Glad you liked it.
I made this for my family for dinner tonight, and it was a big hit! We didn't use as much parmesan (because I forgot to buy more) and left out the bread crumbs. Delicious! Thanks so much for this and all of your recipes, they are a huge help when we are trying to eat well.
The cheese did leak out some – any way to prevent this? I will definitely make it again, leaky or no. Hooray for tasty food!
I made this for dinner two nights ago. This recipe was a HUGE hit with my family! Thank you for sharing. 🙂
This sounds great. Chiles and cheese stuffed into chicken with a golden brown crispy crust…mmm…
Oh, this looks divine! I’m going to give it a try tonight, though I might just substitute jalapenos for more heat…plus, I’ve always got those on hand to add to nearly every meal. (We love Mexican food in my house!)
Thanks for the recipe–and the picture that won me over.
Chicken, cheese and chiles — what could be bad??? This looks like the kind of dish that would be perfect on a Sunday night — I’m not sure why, just that it seems like a Sunday night meal!
Yum, yum and more yum. What a great combination!
The old version is my favorite Kalyn’s Kitchen recipe. If I need to bring dinner to someone I almost always make this chicken. It’s yummy. I haven’t tried the updated recipe yet but I’m sure it’s delicious as well.
Kalyn, this is making me so hungry!
I love your chicken recipes – they always look delicious!
Mmmmm, this looks good! What vegetable(s) do you serve with this?
-Elizabeth
Hey, I wrote my comment before Cates, but hers is first. How did that happen? (Another Blogger mystery.)
Chicken and cheese are meant to go together, I agree!
Christine, thanks.
Tanna, no shame when you turn out that amazing bread, and I’m such a baking failure!
You shame me. I’ve got to try this one!
This looks delicious Kalyn!
Comments before this one are from February 2007, when I revised this recipe. It was fun to see these comments again; I guess Russ, Brooke and I are not the only ones who like this recipe.
Great minds think alike – we had a chicken/cheese combo last night too. Yours sounds fab!
OH MY this sounds WONDERFUL!!!!! I just LOVE your blog and recipes. You are your recipes are a treasure. I totally enjoying new dishes to keep things exciting and I’ve NEVER been let down yet by a recipe I’ve gotten from you. thanks so much and this chicken looks and sound WONDERFUL!!!!!
Oh yum! That’s the ticket!
Melting Wok, you could use any kind of cheese you wanted. I’m recommending that particular cheese as an option that’s a bit lower fat, but any cheese that’s not too strong would work.
After feasting a couple chinese new year vegetarian dish, I had domino’s garlic cheese pizza tonight. I felt so guilty now after looking at your delicious looking chili cheese chicken recipe *drools* ,thanks for sharing, I gotta go Costco tomorrow, can I use swiss and havarti instead ? I love those cheese !!! 🙂
Green Chile’s add such a great flavor!
Lydia, you’ll like it. I never am without sour cream, but sometimes I run out of green chiles!
Anonymous, you made my day. Thanks for letting me know you liked it. Way to go!
I am not a cook. Recipes and I don’t seem to get along. But your chicken with green chiles was fabulous. I was so proud of myself.
Was nervous during the whole preparation. Husband enjoyed it, too. Meat was tender and juicy and the whole house smelled delicious. Thanks. Rachel
I hardly ever have sour cream around, but have some leftover in my fridge today. And green chiles are always in my pantry. Yum!
Ilva, interesting. I never even think of sour cream being available in Italy. Can you get green chiles like this?
Chris and Tanna, it was truly delish.
Katerina, I know just what you mean.
Pamela, thanks.
emsmom, thanks for the feedback. I felt the same way about the melted, browned filling. I did eat some, couldn’t help myself. Glad you are enjoying the recipes. This is my neighbor’s very favorite recipe from my blog.
I love green chilis – jalepenos are too hot for me…
I never thought of putting them in chicken – great recipe!
I made this last week with the old recipe. I did lose a fair amount of the filling, but thought it was because I didn’t pound out the chicken enough.Also, the breasts I used were quite large, I would use smaller ones next time. But the recipe was delicious, I will definitely make it again! And I had to control myself and not eat all the browned, bubbly cheese filling! Thanks Kalyn, for another great recipe. I’m having such fun trying new things here!
What a really yummy sounding recipe!!!
It’s funny how when you are blogging you can get so caught up in new recipes that you forget to make your old ones that are really good! I find that it is both a blessing and a curse because it challenges me to make new things but of course, sometimes they don’t turn out too great.
Wow, this will stop me in my tracks. That looks really super wonderful. I must try.
Cheese, sour cream, and green chiles – yum, yum, yum! Looks fabulous!
I bought sour cream today, I rarely buy it but I must have had a premonition of this recipe…mmmm!