Keto Green Chili Stuffed Chicken

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For the Stuffing:

  • 1 cup of shredded cheddar cheese
  • 1/2 cup of cream cheese, softened
  • 1/4 cup of diced green chilies (canned or fresh)
  • 1/4 cup of chopped fresh cilantro (optional)
  • 1/2 teaspoon of cumin

For the Topping:

  • 1/2 cup of shredded mozzarella cheese
  • 1/4 cup of sliced green onions
  • 1/4 cup of chopped fresh cilantro (optional)

Directions for Keto Green Chili Stuffed Chicken

Preparing the Chicken:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
  2. Season Chicken: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix all over the chicken breasts.
  3. Prepare Chicken for Stuffing: Using a sharp knife, cut a pocket into each chicken breast by slicing horizontally along the side, being careful not to cut all the way through.

Making the Stuffing:

  1. Combine Ingredients: In a medium bowl, mix together the shredded cheddar cheese, cream cheese, diced green chilies, chopped cilantro (if using), and cumin until well combined.
  2. Stuff the Chicken: Spoon the cheese and green chili mixture into the pockets of each chicken breast, pressing the filling in evenly.

Cooking the Chicken:

  1. Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until golden brown.
  2. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Adding the Topping:

  1. Top with Cheese and Onions: Remove the skillet from the oven and sprinkle the chicken breasts with shredded mozzarella cheese and sliced green onions.
  2. Broil: Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
  3. Garnish: Sprinkle with additional chopped cilantro, if desired.

Serving:

  1. Serve Hot: Allow the chicken to rest for a few minutes before serving. Slice and serve with your favorite keto-friendly sides, such as steamed broccoli, cauliflower rice, or a fresh green salad.

Kitchen Equipment Needed

  • Sharp knife
  • Small mixing bowls
  • Large oven-safe skillet
  • Measuring cups and spoons
  • Spatula

Storing Leftovers

Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish and warm in a 350°F (175°C) oven until heated through. Avoid microwaving, as it may cause the cheese to become rubbery.

Recipe Notes and Tips

  • Adjusting Spice: If you prefer a milder flavor, use mild green chilies and reduce the amount of cumin. For more heat, add a chopped jalapeño to the stuffing mixture.
  • Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack or Monterey jack would work well in this recipe.
  • Make-Ahead: You can prepare the stuffed chicken breasts ahead of time and store them in the refrigerator until ready to cook. This makes it a great option for meal prep.

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