Stuffed chicken breasts are a piece-of-cake cooking hack to enhance flavor and variety in plain boneless, skinless chicken breasts, which can get tiresome if you tend to top your salads, bowls, lettuce wraps, or tacos with them each week. A night-and-day departure from bland, boring chicken breasts, our keto-friendly stuffed chicken breasts are the antithesis of mundane. Poblanos and Oaxaca cheese add a touch of Tex-Mex flair that ignites the palate with lightly spicy, salty and creamy taste tucked inside the chicken breasts. We painted the stuffed chicken breasts with mayonnaise made with avocado oil and coated them in crushed pork rinds for savory flavor and crackly crunch that rivals panko breadcrumbs. 

Keto Tex-Mex Stuffed Chicken Breasts Recipe

Time: 55 minutes

Servings: 2

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

*Can substitute Monterey jack or pepper jack cheese, if desired.

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. 

• Dump the pork rinds onto a plate. Place each mayo-coated chicken breast in the pork rind crumbs, pressing the crumbs into the chicken until each breast is completely coated. 

• Place the chicken breasts on a baking sheet sprayed with avocado oil or lined with a silicone mat. Bake the chicken breasts for about 40 minutes, or until the internal temperature reaches 165ºF. 
• Serve the chicken with a sprinkle of cilantro, and pico de gallo, if desired. 

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Nutrition info (per serving):

Calories: 794

Carbs: 7 grams

Fat: 51 grams

Protein: 76 grams

Nutrition info calculated using Cronometer.

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• Grilled Chicken Thighs with Peaches and Balsamic Vinegar
• Chicken Thighs with No-Dairy Vodka Sauce 

Keto Tex-Mex Stuffed Chicken Breasts

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Category

dinner, lunch, keto recipe, chicken breast, protein

Servings

2

Prep Time

15 minutes

Cook Time

40 minutes

Calories

794

A night-and-day departure from bland, boring chicken breasts, our keto-friendly stuffed chicken breasts are the antithesis of mundane. Poblanos and Oaxaca cheese add a touch of Tex-Mex flair that ignites the palate with lightly spicy, salty and creamy taste tucked inside the chicken breasts.

Author:

Primal Kitchen

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

  Add To Cart

• 1/4 cup Oaxaca cheese

• 1 Tbsp. cilantro leaves, chopped

• Optional: pico de gallo

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Directions

1. Preheat oven to 350ºF.

2. 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.

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

4. 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.

5. 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.

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

7. Coat the outside of each chicken breast with half of the mayo.Dump the pork rinds onto a plate. Place each mayo-coated chicken breast in the pork rind crumbs, pressing the crumbs into the chicken until each breast is completely coated.

8. Place the chicken breasts on a baking sheet sprayed with avocado oil or lined with a silicone mat. Bake the chicken breasts for about 40 minutes, or until the internal temperature reaches 165ºF.

9. Serve the chicken with a sprinkle of cilantro, and pico de gallo, if desired.

Nutrition

Calories 794, Carbs 7 grams, Fat 51 grams, Protein 76 grams