Monday, February 8, 2010
Chicken Cordon Paleo Bleu
Monday after the Superbowl!?! Great crossfit WOD (check), great paleo meal (check), and lots of water (check)! ... Let the week begin!
This dish actually turned out really well. I wish I had made more! They would have made great lunches. I really didn't miss the Swiss cheese at all. I tried to make up for it with a garlic, red bell pepper and parsley mixture! Hope you like it! :-)
3 medium-large, skinless, boneless chicken breasts
ham slices, about 6 thin slices (less that 1 oz. each)
3 cloves garlic
1/4 red bell pepper
1 T fresh flat leaf parsley, chopped
1/2 C almond meal
2 T dried parsley flakes
1 tsp black pepper
pinch Celtic grey sea salt (optional)
3 T olive oil
Preheat oven to 350 degrees.
Pound chicken breast pretty thin. In a mini food processor, blend garlic, parsley, and about 1/8 C red bell peppers. You could also just finely mince them and mix them together well. Sprinkle chicken breasts with a little black pepper and salt. Then spread the minced mixture over the top. Finally place ham slices on top and put some thinly julienned red pepper slices over the breast. Roll chicken breast up as tightly as possible and secure with tooth pics.
Now dredge rolled chicken breasts in almond meal (mixed with parsley flakes, black pepper, and grey salt). Sprinkle with a little paprika. Heat olive oil to medium heat and brown chicken on all sides. When chicken in browned evenly, place in oven and bake for about 30 minutes.
I served this on a bed of cauliflower rice along with some sautéed zucchini. Don't forget to remove the tooth pics before dining!!!
Hope you enjoy this Paleo friendly version of Cordon Bleu!!