Chorizo Stuffed Chicken Breasts
Easy · 15 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- For the stuffing:
- 1 cup raw cauliflower puree
- 1/4 cup slivered almonds, ground
- 2 eggs
- 1/3 cup coconut flour
- 1 tsp granulated sugar substitute
- 1/8 tsp salt
- 1/4 tsp garlic powder
- 1 Tbsp ground cumin
- 1/4 cup parmesan cheese
- 1 Tbsp melted butter
- 8 oz raw Mexican chorizo sausage
- 1 cup shredded cheddar cheese
- 1/4 cup cilantro, chopped
- 6 bone in, skin on chicken breasts
Instructions
- In a medium bowl, combine your raw pureed cauliflower with the almond flour or ground almonds, coconut flour, eggs, spices, parmesan cheese and butter. Stir and you should have a thick mashed potato-like puree. Set aside.
- Remove the chorizo from the casings and saute in a medium pan until fully cooked. Mix in the puree until well combined. Remove from the heat and add the shredded cheese and cilantro.
- Season your chicken breasts with salt and pepper. Loosen the skin away from the chicken breasts, being careful to leave it attached.
- Divide the stuffing into six equal portions and stuff under the skin of each chicken breast. Pack as much as you can into them!
- Once your chicken breasts are stuffed, drizzle the tops with a little oil or butter and place on a parchment or foil covered baking sheet. Bake for one hour at 350 degrees or until a meat thermometer stuck in the thickest part reads 165 degrees.
- Let them rest for a few minutes before serving. Garnish with half a lime (to be squeezed over the chicken) and chopped cilantro.
Tags: pepperplate-import