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!
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
- 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.
- Salt & pepper both side of the chicken breast.
- In the center of each chicken breast, place 1 clove crushed garlic, 1 teaspoon pine nuts, 2 sun-dried tomatoes, half of chopped basil.
- Starting at the broader end, roll chicken around the filling and secure the chicken breasts with a toothpick.
- Heat ghee in a skillet with a tight-fitting lid. Brown stuffed chicken breast on all sides.
- 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.
- Remove chicken from skillet and cover with foil to keep warm.
- Reduce sauce: Turn up heat until sauce is boiling, once boiling, reduce heat to low and allow sauce to cook to desired consistency.
- Pour sauce over chicken & serve!