Paleo Stuffed Chicken Breast
I love sun-dried tomatoes. Their sharp acidity pairs brilliantly with the deep, rich flavor of basil in this recipe.
Healthy Sun-Dried Tomatoes
Tomatoes in general have a lot of good health benefits. The nutrient dense food really has a lot to offer in the antioxidant department.
- Vitamin C
- Vitamin A
Sun-dried tomatoes actually boast 20% more lycopene than their garden-fresh counterparts. Lycopene is a powerful antioxidant that has been linked to a reduced risk of heart disease and cancer.
Choose the Best Chicken
If budget allows, spring for organic grass-fed chicken. You’ll see the word “natural” tossed around a lot in the poultry section, but that’s just to trick you into thinking it’s healthier.
Sellers don’t have to prove much to use the natural label – and marketers have caught on that it’s an easy way to win consumer favor. Well, consumers who are less savvy than you.
If you want to buy organic, but want to save some money, cut out the middleman. Buy meat directly from a farmer. Not only will you save money, you’ll see the management practices firsthand.
On the Side
An elegant meal like this paleo stuffed chicken breast deserves a worthy side dish. While you can’t go wrong with a simple crunchy side salad, here are some additional suggestions.
Bacon Green Beans
Broccoli Bacon Salad
Garlic Lemon Broccolini
Paleo Roasted Tomato Basil Salad
Rosemary Roasted Vegetables Recipe
For the Paleo pesto recipe:
- 1/3 cup (80 ml) olive oil, plus more if necessary
- 1.5 cups (50 g) basil leaves
- 2 Tablespoons of pine nuts (16 g) (or walnuts)
- 2 cloves garlic, roughly chopped
- 1/2 lemon, zest and juice
- Dash of salt and pepper
For the stuffed chicken breast:
- 2 chicken breasts (approx. 200 g each)
- Salt and freshly ground black pepper
- Pinch of cayenne pepper
- 2 Tablespoon (30 ml) avocado oil
- 2 Tablespoons (30 ml) pesto, recipe above
- Small handful of sun-dried tomatoes (approx. 40 g)
- Salad leaves, to serve with
- Blend all the pesto ingredients together in a blender.
- Preheat the oven to 350°F / 180°C.
- Season the chicken breasts with salt and pepper and rub a pinch of cayenne pepper over them.
- Make a deep incision on one side of each chicken breast.
- Heat the olive oil and fry the chicken on both sides until golden. Remove from the heat and place on a work surface. They will still be fairly raw on the inside so be mindful of the utensils and your work surface.
- Once the chicken is cool enough to handle, spread the inside pockets with the pesto and place a few pieces of sun-dried tomatoes in each.
- Place on a roasting tray and place in the oven for an additional 20 minutes until the chicken has sufficiently cooked all the way through.
- Calories: 641
- Sugar: 2 g
- Fat: 48 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 48 g