Monday, August 27, 2012

Artichoke Stuffed Chicken Breast

Serves 4

4 chicken breasts pounded flat (thin enough to roll)
1/2 cup crumbled goat cheese
1-2 roasted red peppers cut in small chunks
1 can drained artichokes sliced into small chunks
1 tablespoon freshly chopped basil
1/2 cup toasted seasoned almond flour (recipe to follow)
salt and pepper to taste

Preheat oven 350

-In a small mixing bowl, add all ingredients except for chicken
-Take a large scoop of mixture and place in the middle of flattened chicken breast.
-Pull sides of chicken together to and attach with tooth picks or metal prongs
-Brown chicken in hot skillet on both sides (3 minutes on both sides), or until brown.
-Add to greased baking dish and bake for 20 minutes, give or take a few.
-Rest for 5-10 minutes and then serve.

Toasted, seasoned almond flour:
Heat olive oil in small skillet. Add almond flour, salt and pepper to taste, 1/2 tsp. garlic powder, and keep stirring until almond flour is golden brown. This is a replacement for bread crumbs.

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