Name: Paleo Stuffed Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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; 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

Ingredients

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

Instructions

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.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 641
Sugar: 2 g
Fat: 48 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 48 g