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Equipment:

• Blender or food processor

• Cheese grater

• 8x8 glass pan

• Medium bowl

• Sharp Knife

• Apple peeler

• Toothpicks (optional)

• Thermometer (optional)

  Ingredients:

• 2 large chicken breast

• 1 bag (2.5oz) EPIC pork rinds

• 8oz raw cheese (I use sharp cheddar)

• 1 large apple (peeled & sliced)

• 1 egg

• ½ stick (4 Tbsp.) of butter

• Seasonings:

  1 tsp onion powder (optional)

  1 tsp garlic powder (optional)

  1 tsp dill (optional)

  1 tsp salt

Steps:

1. Let chicken come to room temperature (about 30 minutes)

2. Pre-heat your oven to 375°F.

3. Use a blender or food processor to thoroughly blend the entire 2.5oz bag of pork rinds. I blend on high for 1 minute. It should be very fine, with the exception of a few hard chunks (I pick those out).

4. Peel and thinly slice 1 large apple (I prefer honey crisp, cosmic crisp, or Fuji). Line the apple on the bottom of your 9x9 glass dish.

   See substitutions down below for other recommended fruit!

5. Filet both chicken breast on the non-ligament side, creating a pocket for the cheese (see video and picture)*ADD LINK

6. Whisk 1 egg in a medium bowl

7. Coat the chicken in the egg mixture

8. Place the chicken onto the apples in your baking dish. I prefer to face the pockets away from each other, facing the pan (see pic and video). The cheese will ooze out a little bit and this will make it easier to serve equally.

9. Grate your raw cheese ( I like to use the whole 8oz block).

10. Stuff the chicken with the shredded cheese and fold tightly together. I like to use 4-5 toothpicks on each chicken breast to keep the cheese inside and the chicken together.

11. Pour the remaining egg wash on the chicken breasts and coat evenly. It’s okay if it pours down onto the apples.

12. Get your ground pork rinds and seasonings. Evenly coat the entire dish (over the chicken and apples). Pat the pork rinds and seasonings around the chicken on all sides, covering them as much as possible.

13. Grab your stick of butter and use your cheese grater, grating ½ of the stick over the entire dish evenly. I highly recommend doing this directly over the dish. If you grate it on the side, it is very hard to pick up shredded butter without mushing it all back together again.

14. Place the dish in your 375°F pre-heated oven on the center rack and cook for 30-35 minutes, or until the internal temperature reaches 165°F.

15. Once the chicken is cooked, remove it from the oven and let it rest in the pan for 5-10 minutes.

16. Use a large spatula, scoop the chicken out making sure to get the apple underneath and all of the ooey gooey crunchy cheese and pork rind mixture surrounding the chicken (trust me, you’re going to want ALL of it).