Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese

Ingredients

• 4 large boneless-skinless chicken breasts
• Salt and fresh-ground black pepper to taste
• 1 cup grated cheddar/jack cheese
• 1 can diced green Anaheim chiles
• 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

Directions

1. Heat the oven to 375F/190C, then coat a baking dish with non-stick spray; choose one that fits the rolled chicken breasts snugly. Cut away any visible fat or unwanted bits from the chicken, then flatten each breast with a Meat Mallet or another heavy tool until it is as thin as you can manage. Sprinkle the flattened pieces with salt and a little fresh-ground black pepper.
2. In a bowl, stir together the grated cheese, as much of the diced canned green chiles as you want to use, Green Tabasco Sauce, and sour cream until you have the filling. Add one-fourth of that mixture to each chicken breast, spreading it over the surface while leaving a border around the outside.
3. Roll each chicken breast lengthwise, nudging in any loose chicken or filling as you go so everything stays put. Secure each stuffed piece with 2 toothpicks.
4. Set out two bowls. Beat two eggs in one bowl. In the other, add half the almond flour/Parmesan cheese mixture so it stays loose instead of clumping as the eggy chicken goes in.
5. Coat each chicken breast in the egg, turning it so the surface is covered. Move it to the almond-Parmesan mixture and roll it around, using your fingers to sprinkle and press the coating onto any bare spots, until the outside is covered. After coating two chicken breasts, add the remaining half of the almond-Parmesan mixture to the bowl.
6. Arrange the coated chicken breasts in the prepared baking pan. Bake for 30-40 minutes, until the chicken is cooked through and the coating is beginning to brown. Start checking after 25 or 30 minutes with an instant-read meat thermometer, and be sure the center has reached 165F/75C before removing the pan from the oven.
7. If the chicken is done but you want a little more color, switch on the broiler for a minute or two at the end. Serve hot.