Chorizo Stuffed Chicken Breasts - Low Carb & Gluten Free
Try this Chorizo Stuffed Chicken Breasts - Low Carb & Gluten Free recipe, or contribute your own.
Try this Chorizo Stuffed Chicken Breasts - Low Carb & Gluten Free recipe, or contribute your own.
- 2 eggs
- 1 cup shredded cheddar cheese
- 1/4 cup parmesan cheese
- 1/4 tsp garlic powder
- 1/4 cup cilantro chopped
- 1/8 tsp salt
- 1 tbsp ground cumin
- 1/3 cup coconut flour
- 1 tsp granulated sugar substitute
- for the stuffing:
- 1 cup raw cauliflower puree
- 1/4 cup slivered almonds ground
- 1 tbsp melted butter
- 8 oz raw mexican chorizo sausage
- 6 bone in skin on chicken breasts
- Carbohydrate 10.3479312899333 g
- Cholesterol 46.0033333172956 mg
- Fat 34.3509549752677 g
- Fiber 4.78115119167275 g
- Protein 10.2206854197214 g
- Saturated Fat 24.5131546612603 g
- Serving Size 1 1 stuffed breast (143g)
- Sodium 261.115861096809 mg
- Sugar 5.56678009826058 g
- Trans Fat 2.08427552834588 g
- Calories 376 calories
Step-by-step
- 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.
Stuffing poultry beneath the skin is an ancient French charcuterie technique originally designed to keep lean cuts moist during extended roasting periods. Applying this method to Mexican chorizo introduces rendered pork fat directly into the muscle fibers of bone-in chicken breasts, creating a self-basting mechanism that prevents dryness. Raw Mexican chorizo differs fundamentally from Spanish chorizo because the former is fresh, raw pork packed with vinegar and chilies, requiring complete internal cooking to render properly. Spanish varieties are cured and air-dried, meaning fresh sausage must reach an internal threshold of 165 degrees Fahrenheit to ensure safety, whereas cured meats require no such treatment. Combining raw cauliflower puree with ground almonds inside the stuffing mimics the binding starch ratios of breadcrumbs without adding complex carbohydrates. Loosening the skin requires steady, deliberate traction to avoid tearing the membrane, which acts as a natural casing during the baking process at 350 degrees. Resting the baked poultry for ten minutes allows internal juices to redistribute evenly before slicing.
