Low-Carb Stuffed Chicken Breasts

stuffed chicken breasts
cobraphoto/Getty Images
Total Time 50 min
Prep 25 min, Cook 25 min
Yield 2 servings

This stuffed chicken breast is similar to a chicken cordon bleu, which has ham and cheese inside the chicken. Spinach was added (chard also works) for color, but there's very little in the recipe and it can certainly be left out. 


  • 2 boneless skinless chicken breasts
  • 2 pieces of thin-sliced ham (you may not use the whole slice, depending on the size of the ham and the chicken)
  • 2 slices cheese that melts easily - swiss, jack, and havarti all work well
  • Several
  • spinach or
  • chard leaves for each breast
  • About half a 4 oz bag of pork rind (not flavored), ground in food processor or blender
  • 1 egg
  • 2 Tablespoons water
  • oil for frying


Heat oven to 400 F.

1. The first step is to get the chicken thin enough to roll. There are two ways to do this: pounding and butterflying. I find that with smaller breasts pounding works well, but with thicker ones, butterflying is easier.

To pound: Place chicken breast between pieces of plastic wrap. Then, using a meat pounder or empty heavy bottle (like an olive oil or champagne bottle), or rolling pin, or a small frying pan with a heavy bottom, pound the breast until it's about a quarter inch thick.

Start from the center, and don't pound too hard or you'll end up with holes, or it will be too thin at the edges.

To butterfly: Ideally, partially freeze the meat (about 20 minutes in the freezer). Then, using a long sharp knife (a boning knife or chef's knife both work fine), start from the thin side and slice the breast horizontally almost all the way through (leave 1/4 to 1/2 inch). I find this works best if I stabilize the meat by putting my whole hand on top of the breast and press down slightly. When you finish, the breast will open up like a book.

2. Season the meat with salt and pepper on both sides, and then an herb or spice mixture on the inside surface. I'm very fond of using Penzey's Bavarian Seasoning for this, which is a mixture of crushed brown mustard, rosemary, garlic, and a few other things. Greek seasoning mixtures also work well, or just sprinkle on whatever sounds good to you!

3. Leaving about a half inch around the outside free of fillings, layer the spinach, ham, cheese, and spinach again on top of the chicken.

4. Roll the breast fairly tightly, and secure with either toothpicks or kitchen twine.

5. Scramble the egg with the water in a pie pan, and put the ground pork rinds on a separate plate.

6. Begin to heat the oil in a pan -- about 1/4 to 1/2 an inch deep.

7. When the oil is hot, roll the first chicken breast roll in the egg mixture, and then in the pork rinds to coat. Repeat with the other breast(s).

8. Fry until golden brown on all sides, then put into the oven on a baking dish until cooked through, about 15 minutes. An instant read thermometer will read 155 degrees.

Cool 5 minutes before slicing.

Nutritional Information: Each chicken breast has 2 grams of effective carbohydrate plus half a gram of fiber, and 68 grams of protein. Not counting the oil from frying, each roll has 483 calories.

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