Basil & Prosciutto Stuffed Chicken and Corn Bread

On Saturday we did our new normal routine of going to the Farmer's Market for some fresh goodies! After that we went to Whole Foods for some fresh chicken and a few other items we needed! I love that store especially on Saturdays with all of the free samples!! yum! So for dinner we decided to make some stuffed chicken which is Primal, but if you make it without cheese bam you have some paleo chicken. We also made some paleo "cornbread" muffins which don't use corn like the name may suggest and some fresh tomatoes and basil with balsamic vinaigrette. 

For the chicken you can use whichever variation of mixture inside of it. 

Basil & Prosciutto Stuffed Chicken Breast

Ingredients:

2-4 chicken breasts

handful of fresh basil chopped

1/2 yellow onion diced

3 tbsp minced garlic

3 full slices of prosciutto (we get ours fresh from Whole Foods)

1 jalapeno-optional (added for spicy flavor)

1/2 cup fresh shredded cheddar cheese- omit if making it paleo

1 tbsp olive oil

salt and pepper to taste

Preheat oven to 375 degrees 

Take your chicken breasts and slice down the middle and fillet the sides out a little to create a pocket to stuff goodies inside. Be careful not to cut all the way through the chicken. Take basil, onion, garlic, prosiutto, jalapeno, cheddar cheese and mix all together. Make sure all of your ingredients are chopped first. Then take your mixture and stuff inside of your chicken breasts. Put a few toothpicks into the top to close up the chicken while it cooks. Drizzle the olive oil over the top with salt and pepper and bake for 30 mins. 

[prep time 5-10 mins] [cook time 30 mins][serves 2-4]

Paleo "Cornbread" Muffins

Ingredients:

2/3 cup coconut flour

1/2 butter (or coconut oil)

8 eggs

1/2 tsp salt

1/2 tsp baking powder

Preheat the oven to 400 degrees. Whisk together the coconut flour, salt, and baking powder. In another bowl, beat the eggs. Whisk in the melted butter or coconut oil. Add the coconut flour mixture to the egg/butter mixture and stir to combine. I used my Kitchen Aid mixer to blend quickly until it formed a dough mixture. Divide the batter among 12 greased muffin tins. Bake for 25 minutes or until golden browned. Take out of oven and let cool. 

Tomato & Basil Salad

Ingredients:

4-6 baby tomatoes 

handful of basil chopped

1 tbsp garlic

1/2 cup of balsamic vinaigrette or to your taste

Slice the tomatoes and chop the basil. Mix in a bowl with the garlic and balsamic vinaigrette. If you eat cheese slice some mozzarella and refrigerate until dinner is ready. It is perfect with the cornbread muffins! 

Enjoy