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Kalyn's Kitchen

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese (Video)

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese is something that’s absolutely a treat for a low-carb dinner! See Chicken Recipes for more tasty ideas with chicken.

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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

How to Make Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese:

(This is just a summary; scroll down for the complete recipe.)

  1. 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.
  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.

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

  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 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 flour, 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 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!)
  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.

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    52 Comments on “Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese (Video)”

  1. 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.

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

  3. 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! 

  4. 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.

  5. Kelly, so glad you enjoyed it!

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

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

  8. 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!!!!