Recipe By Primal Kitchen
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 Oaxaca cheese*
1 Tbsp. cilantro leaves, chopped
Optional: pico de gallo
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.