By: Maria
Some of my best meals occur when they aren't planned, scheduled or rehearsed. I look in the fridge, find some basic staples (the kind that everyone should have...see recipe) and throw together an improvised meal. This one turned out so good the first time, it has become a favorite in this household. What I love about this one, is there are a wide variety of ingredients* you can use, substitute or replace and it will still be delicious each time.
Ingredients
Coconut oil
1 cup onion, finely diced
8 oz. spinach leaves
1/4 cup fresh dill (or 1 tsp dried)
1/3 c feta (optional, if you are ok with dairy)
1/4 c diced sun dried tomatoes packed in olive oil
Sea salt (optional)
Pepper (optional)
4 chicken breasts, with a slit cut halfway along the long side
2 eggs, beaten
1 cup macadamia nuts (I have also used cashews) - processed in food processor until you have fine crumbs
Preheat oven to 375 degrees.
Warm a bit of coconut oil in skillet. Add onions and saute until you get a golden color. Add spinach and cover skillet, cooking until the spinach is wilted (this will only take a couple of minutes). Dump onion mixture in a large bowl. Add dill, feta (if using), and sun dried tomatoes, salt and pepper. Mix well.
Sprinkle chicken with salt and pepper (if using). Place eggs and macadamia nuts in different bowls. Grease a baking sheet with a bit of coconut oil.
Stuff each chicken breast with equal amounts of spinach mixture.
Dip each chicken breast in egg, then in macadamia nuts and place on baking sheet.
Bake 45 minutes.
*Some ingredient ideas for the stuffing that I have used would include caramelized onions (whoa!), bacon (duh), sausage, many vegetable combination, prosciutto (mmm), chocolate (kidding....just making sure you're still paying attention!).
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