Keto Tex-Mex Stuffed Chicken Breasts

Recipe By Primal Kitchen

Keto Tex Mex Stuffed Chicken Breasts

Ingredients

• 1, 2 1/2-oz. bag Epic Pork Rinds

• 1 small yellow onion

• 2 poblano peppers

• 2 garlic cloves, skins removed

• 1 Tbsp. Primal Kitchen Avocado Oil

• 2 boneless, skinless chicken breasts

• 1/4 cup Primal Kitchen Mayo with Avocado Oil

• 1/4 cup Oaxaca cheese*

• 1 Tbsp. cilantro leaves, chopped

• Optional: pico de gallo

Instructions

• Preheat oven to 350ºF.

• Place pork rinds in a food processor and pulse until they resemble coarse breadcrumbs. Alternatively, place the pork rinds in a resealable bag that's closed, and use a rolling pin or a potato masher to crush the rind

s until they resemble coarse breadcrumbs.

• Cut the stem off of the poblano pepper, and remove the seeds. Dice the pepper, onion, and garlic.

• In a skillet over medium-high heat, add avocado oil. When the oil is warm, add the onions, garlic, and peppers and cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper, stir, then remove from the heat.

• Slice chicken breasts lengthwise down the middle until you're about 3/4 of the way through the entire breast. Leave one side uncut so the breast has a little pocket. Pat the chicken breasts dry with a clean kitchen towel.

• Stuff the cooked onions and peppers equally into each chicken breast. Place half of the cheese in each chicken breast pocket.

• Coat the outside of each chicken breast with half of the mayo.