Lifestyle Health

Gluten-Free Crumbed and Stuffed Chicken Breasts

Gluten-Free Crumbed and Stuffed Chicken Breasts

You don’t get much better than crispy, crumbed Chicken! Well, we have a gluten-free version that you will love.


(gluten-free, low-carb)


Serves: 2 – 4


  • 4 chicken breasts, flattened
  • 1 tbsp olive oil
  • Crumb:
    • 1/2 cup almond flour
    • 1/2 cup mixed nuts and seeds, ground (we used Stonelodge Granola and put it in the processor for a few mins)
    • 1 egg, whisked
  • Filling:
    • 100g spinach, sliced
    • 1 tsp olive oil
    • 1 clove garlic, crushed
    • 125g plain cream cheese
    • zest from 1/2 lemon
    • salt and pepper



  1. Preheat the oven to 180ºC.
  2. Heat a large non-stick frying pan and sauté the spinach in olive oil and a dash of hot water until wilted.
  3. In a large mixing bowl mix together the sautéed spinach and the rest of the filling ingredients.
  4. Place the flattened chicken breasts on a surface, then fill each breast with 1/4 of the filling mixture. Close the chicken breasts with toothpicks to form chicken parcels.
  5. Combine the almond flour and crushed nuts and seeds on a plate.
  6. Put the non-stick frying pan back onto the stovetop, and heat the remaining 1 tbsp of olive oil.
  7. Dip the stuffed chicken breasts one by one into the whisked egg, then into the crumb mix, then place into the frying pan.
  8. Brown the crumbed chicken parcels on either side (±5 mins). Then place them back onto the baking tray.
  9. Bake for 15 – 20 mins on one side, then turn the chicken parcels over and bake for a further 15 – 20 mins.
  10. Serve with your favourite sides, such as a Cauli-Mash (recipe here) and Paleo Coleslaw (recipe here)