Stuffed Chicken Success

I have been traveling a good bit for work and wanted to try something new. I get bored with plain chicken, so I decided to try this recipe from PaleOMG — which I highly recommend.

Click HERE for the full recipe.

Ingredients
  • 4 chicken breasts, butterflied and pounded flat
  • 6-8 ounces of button mushrooms, roughly chopped
  • 5 strips of bacon
  • 4-5 cups fresh spinach
  • 2 garlic cloves, minced
  • salt and pepper, to taste

I, of course, was drawn into it because of the bacon, which makes everything taste better.

I pounded the chicken with my super fancy apparatus — a hammer. I put cellophane over the chicken before pounding.

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I cooked the bacon until it got nice and crunchy and chopped it up.

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Then sauteed the mushrooms and garlic in a little bit of the bacon grease.

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Added in the spinach and bacon — letting the spinach wilt.

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Then put the mixture into the butterflied and pounded chicken and secure with toothpicks. photo 1 copy  Baked in the oven for 20 minutes and sauteed some veggies while it was in the oven. I didn’t have enough squash or asparagus for two so I just made two separate veggies.

The final product. 🙂 photo 2 copy photo 3 copy

And we added a little two buck chuck from Trader Joes! 🙂  This recipe was SO easy and it only took about 40 minutes to make everything happen.

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Paleo Breakfast “Muffins”

On a quest to switch up breakfast during the Whole30 challenge (no sugar, no dairy, no beans, no grains), we made paleo breakfast “muffins.”

You can pick out your veggies– we chose sweet potatoes, onion, kale and spinach, and add an egg (scrambled or drop it in) and bacon.

Here’s our veggies ready to go:

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Next we added the eggs:

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Preheat the oven to 400 and bake for 20 minutes. We will have these for breakfast throughout the week– just pop them in the microwave, so good!

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