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Green Chile Cream Cheese Stuffed Chicken Breast
Green Chile Cream Cheese Stuffed Chicken Breast is a fantastic low carb, Keto friendly dinner recipe. Juicy chicken oozing with melty cheese and green chiles is a flavorful meal the entire family will love.
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Servings: 4
Calories: 493kcal
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 4 ounces Cream Cheese - softened
- 2 ounces Colby Cheese - grated
- 4 ounces Diced Green Chiles - drained and patted dry with paper towel
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Smoked Paprika
- Salt/Pepper - to taste
- 4 Tablespoons Oil
Instructions
- Preheat oven to 375ºF
- Whip cream cheese with hand mixer until light and fluffy. Stir in shredded Colby and green chiles.
- Carefully cut a pocket into each chicken breast. Make sure not to cut all the way through.
- Fill chicken with cream cheese mixture.
- Mix garlic powder, cumin, smoked paprika, salt and pepper. Sprinkle spice mixture over chicken breasts.
- Heat oil in cast iron pan over medium/high heat.
- Gently place chicken breasts top side down into hot pan. Brown tops, flip then transfer to preheated oven. (tuck any escaping filling back into chicken breasts)
- Bake for 18-22 minutes or until thickest part of chicken reaches 165ºF internal temp.
Notes
Browning the chicken is an optional step. Just add approx 5 minutes to bake time if skipping this step.
Cheese pockets can be sealed with toothpicks if you find that easier to handle the chicken.
Cheese pockets can be sealed with toothpicks if you find that easier to handle the chicken.
Nutrition
Serving: 1g | Calories: 493kcal | Carbohydrates: 6g | Protein: 43g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Cholesterol: 144mg | Sodium: 412mg | Fiber: 1g | Sugar: 3g
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