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Stuffed Chicken Breast (paleo and grain free)

Stuffed Chicken Breast (paleo and grain free)

This Stuffed Chicken Breast recipe is easy to make, but the results are beautiful (and tasty).  I have made this hundreds of times, but I don’t think I hae ever made it the same way twice.  Use what you have in the refrigerator…change the flavor profile with spices…have fun!

Stuffed Chicken Breast (paleo and grain free)

 Stuffed Chicken Breast (paleo and grain free)

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Ingredients

  • • 2 chicken breasts
  • • approximately 10 basil leaves
  • • 1/2 roasted red pepper
  • • 2 slices ham (nitrate-free)
  • • 1/4 teaspoon dried lemongrass
  • • Sea salt and ground pepper to taste
  • • 1 large egg
  • • 1/2 cup coarsely ground almond meal

Directions

  1. Preheat oven to 350 degrees. Mist a light layer of olive oil over a baking dish. Set aside.
  2. Place chicken breasts between two pieces of parchment paper.  Using the flat side of a meat tenderizer mallet, bang the chicken until it is about 1/4 thick.
  3. Remove top layer of parchment paper. Season tops of breasts with salt and pepper. Place a layer of basil on the chicken. Next, use one slice of ham per breast (cut up the ham in half or quarters to help cover the area if necessary). The next layer is a quarter each of the roasted red pepper. Season with the lemongrass.
  4. Carefully roll up each chicken breast starting with the narrower end and rolling towards the other.
  5. Whisk the egg in a bowl. Place the almond meal in a separate bowl. Using a pastry brush, dredge a roll in the egg wash and then cover with the almond meal. Do this with both chicken breasts.
  6. Place the chicken rolls, seam side down in the baking dish. Cook for 25-30 minutes until the chicken is thoroughly cooked. Let rest for about 10 minutes.
  7. Enjoy!

Ingredients

  • 2 chicken breasts
  • approximately 10 basil leaves
  • 1/2 roasted red pepper
  • 2 slices ham (nitrate-free)
  • 1/4 teaspoon dried lemongrass
  • Sea salt and ground pepper to taste
  • 1 large egg
  • 1/2 cup coarsely ground almond meal

Directions

  1. Preheat oven to 350 degrees. Mist a light layer of olive oil over a baking dish. Set aside.
  2. Place chicken breasts between two pieces of parchment paper.  Using the flat side of a meat tenderizer mallet, bang the chicken until it is about 1/4 thick.
  3. Remove top layer of parchment paper. Season tops of breasts with salt and pepper. Place a layer of basil on the chicken. Next, use one slice of ham per breast (cut up the ham in half or quarters to help cover the area if necessary). The next layer is a quarter each of the roasted red pepper. Season with the lemongrass.
  4. Carefully roll up each chicken breast starting with the narrower end and rolling towards the other.
  5. Whisk the egg in a bowl. Place the almond meal in a separate bowl. Using a pastry brush, dredge a roll in the egg wash and then cover with the almond meal. Do this with both chicken breasts.
  6. Place the chicken rolls, seam side down in the baking dish. Cook for 25-30 minutes until the chicken is thoroughly cooked. Let rest for about 10 minutes.
  7. Enjoy!