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

  2. 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.

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

  4. 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.

  5. I agree, Hatch green chiles are fantastic.

  6. 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!

  7. Christina, glad to hear you liked it!

  8. 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.

  9. 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.

  10. 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!

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

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

  13. 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.

  14. 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!

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

  16. 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.

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

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

    -Elizabeth

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

  20. 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!