Keto Nacho Stuffed Chicken Breast

Keto Nacho Stuffed Chicken Breasts

  • Author: Aimee Geroux
  • Prep Time: 5 mins
  • Cook Time: 23 mins
  • Total Time: 28 minutes
  • Yield: 6
  • Category: Main
  • Method: Oven


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!


  • 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


  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.