Tuesday, June 22, 2010

Basil & Spinach Rolled Chicken Breasts

Stuffed chicken breasts! Yum. Usually when I think of cooking rolled chicken breasts, I think labor intensive meal with lots of dirty dishes and a messy kitchen! Well, that was NOT the case tonight! This was pretty simple and easy (and Paleo). After all who wants to come home and cook a huge laborious meal after 30 heavy clean & jerks?!
Hope you give it a try! Enjoy...

6 chicken breasts
1/2 C basil, chopped
1/2 C spinach, chopped
1 tsp. lemon juice
2 T olive oil
2 T almond meal
1 shallot, minced (about 1/4 C)
2 cloves garlic, minced
1 tsp. olive oil
sea salt
ground black pepper
parsley flakes

Preheat oven to 375 degrees. In 1 tsp. olive oil, sauté shallots and garlic together. Set aside.
Pound chicken breasts fairly thin. Sprinkle with salt (always optional) and pepper. In a separate bowl, combine basil, spinach, lemon juice, olive oil and almond meal. Add shallots and garlic and mix together. Place about 1 T of the mixture in the center of each chicken breast. Roll the chicken breasts and secure with a couple toothpicks. Place in a baking dish and sprinkle the tops with some black pepper, paprika, and parsley flakes (adds some pretty color). Bake for 45 minutes. We served this with a side of sautéed spinach and steamed yellow squash. Hope you enjoy! :-)

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