Low-Carb Baked Chicken Stuffed with Green Chiles and Cheese

Directions

Preheat oven to 375F/190C and spray a baking dish with non-stick spray Trim any visible fat or undesirable parts from the chicken breasts; then use a Meat Mallet or something heavy to pound each chicken breast as thin as you can get it. Season the pounded chicken pieces with salt and a little fresh-ground black pepper to taste. Mix together the grated cheese, desired amount of diced canned green chiles, Green Tabasco Sauce , and sour cream to make the stuffing. Spread one-fourth of the stuffing mixture on to each chicken breast, leaving some space around the edges. Roll up the chicken breasts long ways, tucking in any pieces of chicken or filling that needs to stay in place. Use 2 toothpicks to hold the stuffed chicken breasts together. Get two bowls ready. Beat two eggs in one of the bowls. Put half the almond flour/Parmesan cheese mixture in the other bowl. Dip each chicken breast in the egg, turning it over so it's well-coated with egg. Then roll the chicken breast in the almond-Parmesan mixture, sprinkling with the mixture and pressing down with your fingers if needed, until the chicken breast is well coated with almond meal and Parmesan cheese. Put coated chicken breasts in the baking pan and bake 30-40 minutes, or until the chicken is cooked through and starting to slightly brown. I recommend starting to check after 25 or 30 minutes with an instant-read meat thermometer and making sure the chicken has reached the safe temperature of 165F/75C before you take it out of the oven. You can turn on the broiler for a minute or two at the end if your chicken is cooked through but not as brown as you'd like it. Serve hot and enjoy!.