For the Stuffing:
- 1 cup of shredded cheddar cheese
- 1/2 cup of cream cheese, softened
- 1/4 cup of diced green chilies (canned or fresh)
- 1/4 cup of chopped fresh cilantro (optional)
- 1/2 teaspoon of cumin
For the Topping:
- 1/2 cup of shredded mozzarella cheese
- 1/4 cup of sliced green onions
- 1/4 cup of chopped fresh cilantro (optional)
Directions for Keto Green Chili Stuffed Chicken
Preparing the Chicken:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
- Season Chicken: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix all over the chicken breasts.
- Prepare Chicken for Stuffing: Using a sharp knife, cut a pocket into each chicken breast by slicing horizontally along the side, being careful not to cut all the way through.
Making the Stuffing:
- Combine Ingredients: In a medium bowl, mix together the shredded cheddar cheese, cream cheese, diced green chilies, chopped cilantro (if using), and cumin until well combined.
- Stuff the Chicken: Spoon the cheese and green chili mixture into the pockets of each chicken breast, pressing the filling in evenly.
Cooking the Chicken:
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until golden brown.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Adding the Topping:
- Top with Cheese and Onions: Remove the skillet from the oven and sprinkle the chicken breasts with shredded mozzarella cheese and sliced green onions.
- Broil: Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Garnish: Sprinkle with additional chopped cilantro, if desired.
Serving:
- Serve Hot: Allow the chicken to rest for a few minutes before serving. Slice and serve with your favorite keto-friendly sides, such as steamed broccoli, cauliflower rice, or a fresh green salad.
Kitchen Equipment Needed
- Sharp knife
- Small mixing bowls
- Large oven-safe skillet
- Measuring cups and spoons
- Spatula
Storing Leftovers
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish and warm in a 350°F (175°C) oven until heated through. Avoid microwaving, as it may cause the cheese to become rubbery.
Recipe Notes and Tips
- Adjusting Spice: If you prefer a milder flavor, use mild green chilies and reduce the amount of cumin. For more heat, add a chopped jalapeño to the stuffing mixture.
- Cheese Variations: Feel free to experiment with different types of cheese. Pepper jack or Monterey jack would work well in this recipe.
- Make-Ahead: You can prepare the stuffed chicken breasts ahead of time and store them in the refrigerator until ready to cook. This makes it a great option for meal prep.
