Peach Leek Stuffed Chicken
This recipe is:
Gluten-Free
Dairty-Free
Paleo
Whole30 approved
What you need:
2 chicken breasts (boneless skinless)
6 strips of bacon *optional*
4 peach halves (fresh or canned), cubed
8 oz leeks (from a frozen bag)
2 cups fresh spinach
2-3 cloves of garlic, crushed
1 tbsp EVOO
1 tbsp thyme
1 tsp Salt
2 tsp Pepper
1 tsp Chili powder
About 10 toothpicks
How to:
In a pan, sauté leeks and garlic in EVOO
Add cubed peaches and thyme; simmer until soft (about 5 minutes) Set mixture aside.
Par bake bacon. Set aside.
Butterfly cut the chicken breasts and pound to slightly flatten (I use a rolling pin because I don’t own a meat tenderizer)
Sprinkle chicken with a mixture of salt pepper and chili powder
Stuff chicken with peach mixture and spinach as full as you can get it
Close with toothpicks and wrap with bacon (3 slices per breast)
Bake at 375 for about 25 minutes (or 160* degrease with a thermometer)
In a pan, sauté leeks and garlic in EVOO
Add cubed peaches and thyme; simmer until soft (about 5 minutes) Set mixture aside.
Par bake bacon. Set aside.
Butterfly cut the chicken breasts and pound to slightly flatten (I use a rolling pin because I don’t own a meat tenderizer)
Sprinkle chicken with a mixture of salt pepper and chili powder
Stuff chicken with peach mixture and spinach as full as you can get it
Close with toothpicks and wrap with bacon (3 slices per breast)
Bake at 375 for about 25 minutes (or 160* degrease with a thermometer)
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