Keto Nacho Stuffed Chicken Breasts

Directions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   Make a slit in the middle of of each chicken breast to form a pocket that you will be able to stuff with the nacho filling.
3. 3
   In a bowl, combine the softened cream cheese and the cheddar cheese.
4. 4
   Mix in one can of Rotel that has been well drained. Try to get as much of the liquid out as possible.
5. 5
   Add in the chili powder and cumin.
6. 6
   Mix all of the ingredients together until they are combined well.
7. 7
   Stuff the middle of each chicken breast with the cheese mixture.
8. 8
   Place the beaten eggs in a shallow bowl, and spread the almond flour out on a flat plate.
9. 9
   Dip the stuffed chicken breasts into the egg, and then roll in the almond flour to coat it.
10. 10
    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 colour to the breading.
11. 11
    Transfer the chicken breasts carefully to a sheet pan, and bake the chicken for 15-20 minutes until it is cooked through.