sun-dried tomato + basil stuffed chicken breast

What I love about making paleo meals, or just using real ingredients in general, is how quickly you can whip up a meal that tastes like it is from a 5 star restaurant. Not that I whipped this up quickly with a 2 month old that has taken up becoming an expert in catnapping. But as I was making it, I imagined how quickly I would have been able to make this pre-baby.

Stuffed chicken breasts, look fancy, but our actually pretty easy to make & they are such a tasty way to serve chicken. If you include dairy in your diet, some Parmesan or goat-cheese, would be a delicious addition to this dish!

And for those of you that noticed … yes, we eat potatoes around here. The husbands primary source of exercise is skateboarding – requires lots of endurance… The boy needs his carbs!

Serves 2
Ingredients
2 boneless, skinless chicken breasts
2 garlic cloves, crushed
2 teaspoons pine nuts
4 sun-dried tomatoes, marinated in olive oil, chopped
1/4 cup basil, chopped
1/2 cup chicken stock
1-2 tablespoons ghee
salt + pepper

1. Place chicken breast in between 2 pieces of wax paper and using a meat hammer or rolling pin, beat until chicken is thin enough to roll.
2. Salt & pepper both side of the chicken breast.
3. In the center of each chicken breast, place 1 clove crushed garlic, 1 teaspoon pine nuts, 2 sun-dried tomatoes, half of chopped  basil.
4. Starting at the broader end, roll chicken around the filling and secure the chicken breasts with a toothpick.
5. Heat ghee in a skillet with a tight-fitting lid. Brown stuffed chicken breast on all sides.
6. Add chicken stock to skillet and any extra ingredients you have left over to the skillet. Place lid on skillet and  lower heat to simmer and cook for 20-25 minutes or until chicken is cooked through.
7. Remove chicken from skillet and cover with foil to keep warm.
8. Reduce sauce: Turn up heat until sauce is boiling, once boiling, reduce heat to low and allow sauce to cook to desired consistency.
9. Pour sauce over chicken & serve!