Keto Tex-Mex Stuffed Chicken Breasts

Recipe By Primal Kitchen

Ingredients

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 rinds 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.

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