web analytics

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese is something that’s absolutely a treat for a low-carb dinner! And the whole family will like this, especially if you go easy on the green chiles for the kids. See Chicken Recipes for more tasty ideas with chicken.

Click here to PIN Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese!

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese found on KalynsKitchen.com

Today I’m so happy to be sharing new (and greatly improved) photos for this Low-Carb Baked Chicken Stuffed 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!) And if you like Mexican food this chicken stuffed 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!

However, 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 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.


Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese found on KalynsKitchen.com

Preheat oven to 375F/190C while you trim chicken and use a Meat Mallet to pound each chicken breast as thin as you can get it. Season the pounded 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 (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.

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese found on KalynsKitchen.com

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!)

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 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.)

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese found on KalynsKitchen.com

Serve hot and enjoy!

Make it a Meal: This would be delicious with The BEST Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pine Nuts for a low-carb meal!

More Tasty Low-Carb Chicken Recipes:

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake ~ Kalyn’s Kitchen
Low-Carb Chicken Stroganoff Meatballs ~ Inside Bru Crew Life
Low-Carb Baked Chicken Stuffed with Pesto and Cheese ~ Kalyn’s Kitchen
Low-Carb and Keto Velvet Chicken ~ Southern Plate
Low-Carb Chicken Stir-Fry Sheet Pan Meal ~ Kalyn’s Kitchen
Browned Butter Chicken with Sage and Proscuitto ~ All Day I Dream About Food
Low-Carb Baked Chicken Nuggets with Mustard, Almond, and Parmesan ~ Kalyn’s Kitchen

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese is an old favorite recipe 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 (I used Four Cheese Mexican Blend from Costco.)
  • half of a 4 oz. can diced green Anaheim chiles with juice (or more, to taste, note these are Anaheim Chiles are not Jalapenos. If you want a little heat, use the whole can. For less spicy use half the can.)
  • 1 tsp. Green Tabasco Sauce (optional, but we liked the flavor this added.)
  • 3 T sour cream
  • 2 eggs, well beaten
  • 5 T grated Parmesan cheese, divided
  • 5 T ground almond meal, divided

Directions:

  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 (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 canned green chiles, Green Tabasco Sauce, 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.
  8. 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!)
  9. Dip each chicken breast in the egg, turning it over so it’s well-coated with egg.
  10. 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.)
  11. 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 and making sure the chicken has reached the safe temperature of 165F/75C before you take it out of the oven.
  12. 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.

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

All images and text ©

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Baked Chicken Stuffed 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. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

52 comments on “Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese”

  1. I bought sour cream today, I rarely buy it but I must have had a premonition of this recipe…mmmm!

  2. Cheese, sour cream, and green chiles – yum, yum, yum! Looks fabulous!

  3. Wow, this will stop me in my tracks. That looks really super wonderful. I must try.

  4. 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.

  5. What a really yummy sounding recipe!!!

  6. 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!

  7. I love green chilis – jalepenos are too hot for me…
    I never thought of putting them in chicken – great recipe!

  8. 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.

  9. I hardly ever have sour cream around, but have some leftover in my fridge today. And green chiles are always in my pantry. Yum!

  10. 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

  11. 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!

  12. Green Chile’s add such a great flavor!

  13. 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 !!! 🙂

  14. 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.

  15. Oh yum! That’s the ticket!

  16. 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!!!!!

  17. Great minds think alike – we had a chicken/cheese combo last night too. Yours sounds fab!

  18. 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.

  19. This looks delicious Kalyn!

  20. You shame me. I’ve got to try this one!

  21. 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!

  22. How can you go wrong with sour cream and cheese and stuffing anything?
    Yummy.
    Chigiy at Gardener’s Anonymous said:

  23. Mmmmm, this looks good! What vegetable(s) do you serve with this?

    -Elizabeth

  24. Kalyn, this is making me so hungry!
    I love your chicken recipes – they always look delicious!

  25. 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.

  26. Yum, yum and more yum. What a great combination!

  27. 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!

  28. 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.

  29. This sounds great. Chiles and cheese stuffed into chicken with a golden brown crispy crust…mmm…

  30. I made this for dinner two nights ago. This recipe was a HUGE hit with my family! Thank you for sharing. 🙂

  31. 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!

  32. 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.

  33. 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.

  34. Christina, glad to hear you liked it!

  35. 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!

  36. I agree, Hatch green chiles are fantastic.

  37. 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.

  38. Virginia, thanks for the nice feedback. So happy to her you are enjoying the recipes.

  39. 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.

  40. Nancy, glad you liked it! You're right, I do love Mediterranean food.

  41. 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!!!!

  42. Melissa, a little chipotle sounds like a great addition!

  43. Made this tonight along with your twice-baked cauliflower. So delicious!

  44. Kelly, so glad you enjoyed it!

  45. Please, please, please add the nutrition value to your recipes

    • 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.

  46. 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! 

  47. OH MY GOSH! Amazingly delicious! We will make this over and over! 

  48. 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.

Leave a comment »