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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! And once you master the step of pounding the chicken thin enough to roll it up, this is actually not hard to make.

PIN Baked Chicken Stuffed with Green Chiles to make it later!

Watch the video to see if you’d like to make 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!)

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

Preparing the Chicken for Baked Chicken Stuffed 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.

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

Assembling and Baking Baked Chicken Stuffed 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.)

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

Serve hot and enjoy!

Make it a Low-Carb Meal:

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

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese

Yield 4 servings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese is an old favorite 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 canned green chiles, 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 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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. See Oven Dinners for more tasty ideas with chicken baked in the oven. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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

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

  2. This looks delicious Kalyn!

  3. 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.

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

  5. 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!!!!!

  6. Oh yum! That’s the ticket!

  7. 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.

  8. 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 !!! 🙂

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

  10. 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!

  11. 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

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

  13. 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.

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

  15. 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!

  16. What a really yummy sounding recipe!!!

  17. 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.

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

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

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