Keto Nacho Stuffed Chicken Breasts

Need an idea for dinner tonight? Why not try my Keto Nacho Stuffed Chicken Breasts recipe, it is so easy to make and it’s packed with flavour, your whole family will enjoy it!

Serve it alongside your favourite salad or veggies to make it a meal.

If you don’t follow the Keto diet, you can use regular flour instead of almond flour, and serve it with some mashed potatoes or rice.

Keto Nacho Stuffed Chicken Breasts

You do not need to follow the Keto diet to enjoy this delicious recipe.

My Keto Nacho Stuffed Chicken Breasts are so tender and bursting with flavour, everyone will be begging for more!

Preheat the oven to 350 degrees.

In a bowl, combine the softened cream cheese and the cheddar cheese.

Mix in one can of Rotel that has been well drained. Try to get as much of the liquid out as possible.

Add in the cumin.

Next, add in the chili powder.

Mix all of the ingredients together until they are combined well.

Make a slit in the middle of of each chicken breast to form a pocket that you will be able to stuff with the nacho filling.

Stuff the middle of each chicken breast with the cheese mixture.

Place the beaten eggs in a shallow bowl, and spread the almond flour out on a flat plate.

Dip the stuffed chicken breasts into the egg.

Then roll in the almond flour to coat it.

Heat the olive oil in a skillet over medium-high heat.

When the skillet is very hot, add in the chicken breasts.

Cook them for 2-3 minutes on each side to get some crisp and colour to the breading.

Transfer the chicken breasts carefully to a sheet pan, and bake the chicken for 15-20 minutes until it is cooked through.

Serve it alongside your favourite salad or veggies to make it a meal.

Yield: 6

Keto Nacho Stuffed Chicken Breasts

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Try this Keto Nacho Stuffed Chicken Breasts recipe for dinner tonight! It is so easy to make and it's packed with flavour, your whole family will enjoy it!

Prep Time 5 minutes

Cook Time 23 minutes

Total Time 28 minutes

Ingredients

• 6 Boneless skinless chicken breasts
• 1 c. Cheddar cheese shredded
• 3 tbsp. Softened cream cheese
• 1 tsp. Chili powder
• ½ tsp. Cumin
• 10 oz. Can Rotel drained
• 2 Beaten eggs
• ½ c. Almond flour
• 1 tbsp. Olive oil

Instructions

1. Preheat the oven to 350 degrees.
2. Make a slit in the middle of of each chicken breast to form a pocket that you will be able to stuff with the nacho filling.
3. In a bowl, combine the softened cream cheese and the cheddar cheese.
4. Mix in one can of Rotel that has been well drained. Try to get as much of the liquid out as possible.
5. Add in the chili powder and cumin. Mix all of the ingredients together until they are combined well.
6. Stuff the middle of each chicken breast with the cheese mixture.
7. Place the beaten eggs in a shallow bowl, and spread the almond flour out on a flat plate.
8. Dip the stuffed chicken breasts into the egg, and then roll in the almond flour to coat it.
9. Heat the olive oil in a skillet over medium-high heat. When the skillet is very hot, add in the chicken breasts. Cook them for 2-3 minutes on each side to get some crisp and colour to the breading.
10. Transfer the chicken breasts carefully to a sheet pan, and bake the chicken for 15-20 minutes until it is cooked through.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 404Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 189mgSodium: 459mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 1gProtein: 46g

And for even more delicious eats, visit the Recipe section on the blog.

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Aimee

Aimee is a suburban mom of 3 and resides in Richmond Hill, Ontario. She enjoys travelling, sewing, baking, DIY projects, and finding creative ways to save her family money.

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