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Nacho Stuffed Chicken Breasts

laura
These Nacho Stuffed Chicken Breasts are one of my family's favorite dinners. It's a win-win-win all the way around. The best part? it's ready in under an hour - and half of that time is in the oven!
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 6

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
 

  • Preheat the oven to 350 degrees.
  • Make a slit in the center of of each chicken breast to form a pocket that you will be able to stuff with the nacho filling.
  • 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 chili powder and cumin. Mix all of the ingredients together until they are combined well.
  • Stuff the center 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, and 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 color 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.