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Calling all lovers of stuffed chicken breasts!  These flavorful chicken breasts will provide a substantial and satisfying meal high on flavors, especially the deluxe version, which my husband loved!  I am not a big fan of olives like my husband, so I enjoyed the plain, but still very tasty version. They are stuffed with cream cheese and two other cheeses - Parmesan and Mozzarella cheese, plenty of garlic and Italian seasoning.

The breading is my favorite low-carb breading that I use so often for fish, vegetables and especially chicken.  It is the tastiest breading ever!  If you have not tried, I hope you will.

The chicken breasts are fried in a pan before stuffing them as it makes it a lot easier, and prevents the problem of stuffing falling out and having to deal with toothpicks and all of that.  Then the chicken is stuffed carefully with the plain stuffing and the deluxe stuffing - 2 chicken breasts for each variation.  As soon as they are stuffed, they go into the oven and are baked to perfection!

Some other chicken breast recipes you may enjoy:

Fajita Chicken Breasts

Bacon-Wrapped Stuffed Creamy Chicken Breasts

Garlic Butter Chicken

Garlic Butter Cheddar Chicken

Breaded Chicken Stuffed with Spinach, Feta and Cream Cheese


4 large chicken breasts  (3.3 lb; 1.5 kg)


4 oz cream cheese, softened (125 g)

1 cup shredded Mozzarella cheese (250 mL)

4 tbsp Parmesan cheese (60 mL)

11/2 tsp minced garlic (7 mL)

11/2 tsp Italian seasoning (7 mL)

Deluxe Variation:

1 Roma tomato, chopped

10 stuffed green olives, OR

  your favorite olives, sliced in half

Breading and egg wash:

2 eggs

1 tbsp water (15 mL)

1/3 cup Gluten-Free Bake Mix 2, (75 mL)

  OR Keto Bake Mix, OR almond flour

2 tbsp Parmesan cheese (30 mL)

1 tsp salt (5 mL)

1/4 tsp black pepper (1 mL)


Preheat the oven to 375°F (190°C).  


Slice chicken breasts longitudinally in half, but not all the way through.


Filling:  In small bowl, combine cream cheese, Mozzarella cheese, Parmesan cheese, minced garlic and Italian seasoning.  Mix well and divide the filling in half.  Set aside.


Breading and egg wash:  In medium bowl, beat eggs and water together with a fork.  In small bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR almond flour, Parmesan cheese, salt and black pepper.


Dip chicken breast in egg wash and then place on a dinner plate.  Spoon breading over the chicken on both sides.  Place in large frying pan with light-tasting olive oil, over medium heat.  Repeat with remaining 3 chicken breasts.  Spoon some of the egg mixture over top of the chicken breasts while they are cooking.  Turn when golden brown underneath and repeat until both sides are golden brown, and most of the egg wash has been used.  Discard the rest of the egg wash.


Place chicken breasts in a 9 x 13-inch (23 x 33 cm) dish.  Allow them to cool down sufficiently to stuff them.  Stuff 2 chicken breasts with half the plain filling and stuff 2 chicken breasts with the remainder of the plain filling, and then add chopped tomatoes and olives to 2 chicken breasts.  Bake 25 to 30 minutes, depending on the thickness of your chicken breasts, or until the chicken registers 165°F (74°C).  

Yield:  4 servings

Plain/with olives and tomato

217.2/229.7 calories

22.4/22.7 g protein

12.7/13.6 g fat

0.1/0.3 g fiber

2.2/3.1 g net carbs

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