This recipe for easy taco crusted cheese stuffed chicken breasts is flavorful dish that the whole family will love. This kid-friendly, low carb dinner is filled with delicious melted cheese and crusted with crispy taco-flavored breading. This easy recipe is suitable for those following a low-carb, Keto, Banting, Atkins, or gluten-free diet.
Preheat oven to 400º Fahrenheit. Prepare a broiling pan with a rack by wiping with coconut oil or other oil of preference. A baking tray with a rack may be used as well.
In a small mixing bowl, whisk together the egg and the hot sauce. Set aside.
In a second small mixing bowl, whisk together the parmesan, almond flour, and taco seasoning.
On a cutting board, prepare the chicken breasts by cutting an incision down the center of the breast long-ways about halfway through the breast. To create a pocket within the breast for the cheese, at the base of the previous incision, flatten the knife and cut a pocket horizontally to the right towards the edge of the breast. Finally, repeat this cut to the left (Refer to the process photo as needed). Repeat this entire process with each breast.
Next, fill the pocket of each breast evenly with about 1 ounce of colby cheese. If using a block of cheese, shave off pieces of cheese to fit in the pocket. Once each breast is filled, secure the opening of the pocket closed by inserting 2-3 toothpicks.
One by one, dip the chicken breasts in the egg mixture. Turn to coat. Then, dip the egg coated breast in the breading mixture, turning to coat and pressing down slightly if necessary. Place coated chicken breast on the prepared baking tray. Repeat for the rest of the breasts.
Bake the chicken breasts in the preheated oven for 23-26 minutes, or until the internal temperature reaches 165º Fahrenheit. If a crispier breading is desired, turn the oven to the broil setting and broil the chicken for 1-3 minutes or until the coating turns golden and crispy.
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