Tuesday, August 10, 2010

PALEO stuffed chicken breast and avocado salad

2 chicken breasts, sliced in half lengthwise and pounded thin if need be
1 granny smith apple, finely diced
2 stalks of celery, finely diced
1/2 vidalia onion, finely diced
2 cloves of garlic, finely diced or grated
1/2 cup of almond flour/almond meal
2 teaspoons of Trader Joe's 21 Seasoning Salute
salt and pepper
good olive oil

preheat your oven to 350 degrees.

saute the apple, celery, onion and garlic in olive oil over medium-high heat. season with 21 salute, salt and pepper. in the meantime prepare chicken breasts and lay them flat in a 9 x 13 glass pan.

once the vegetbales have softened completely (7-9 minutes), remove pan from the heat and add the almond flour and mix thoroughly. let the mixture cool a little before the next step.

place 1/4 - 1/2 cup of stuffing the middle of each chicken breast. bring the two ends together and turn the 'roll' completely over so the ends are now on the bottom. season with salt and pepper and a drizzle of olive oil. if you have any extra stuffing (i had plenty) just put a little pile on top of each chicken breast.

cover them in tin foil and bake at 350 degrees for about 30 minutes. remove the foil when you have about 10 minutes left.

OK i'll admit, this isn't the prettiest protein. it defintely tastes better than it looks!

i served this with a quick avocado salad: diced avocado, diced tomato, salt, pepper, the juice of 1 lime, and a drizzle of olive oil.



Ann said...

Looks very nice with the salad!

Jena said...

This looks sooo delicious -- and good for the summer and fall!! I'm going to make this over the weekend :)