Chicken Breasts Stuffed With Spinach, Apple and Peppers

(Recipe stolen from PaleoChix and editted just a bit.)

Apples are a must during the MidWest Autumn and a moist chicken breast is a great start to a meal worthy of a caveman.

Stuffing

Stuffing Ingredients:

1 chopped Red Pepper
3 cloves of fresh Garlic chopped
3/4 cup Spinach (if frozen, drain very well.)
1/2 cup fresh Mushrooms
1/8 cup finely chopped Apple
Salt and pepper to taste

Stuffing Preparation:

Dice the peppers, mushrooms, garlic, and apple. Put that in a bowl with the spinach. Toss to combine. Add salt and pepper to taste. Add crushed red pepper if you would like a little more flavor.

Get Cooking!

4 Large Chicken Breasts (Large enough to butterfly and fill)

Butterfly slice the chicken open. Fill with the stuffing and wrap the chicken back around. Keep the birds closed while they cook with 3 toothpicks.

You can stuff the chicken ahead of time, and store in the fridge for a little while. Prior to putting the bird on to cook, allow the chicken to warm a little bit so it does not get tough.

The chicken can be cooked on a grill or in the oven. If using an oven, go for about 20 minutes at 400 degrees. The more you stuff the chicken breast, the longer it will take to cook. Try to spread the stuffing out evenly or the bird wont cook evenly. No one liked a dryed out bird!

Eat Up!

I would cut the stuffed chicken breast in half and serve it with some vegetables.

This recipe could be used over and over with different stuffing options. A few suggestions:

onion, mushroom, and dill

red onion, diced sweet potato, kale, and cumin

onion, basil, and tomato

Fresh pears or peaches would be a great fruit in the chicken, too.

I also think the stuffing would do well in a pork loin that were butterflied open, stuffed, then rolled closed and then baked.

Are you doing the paleo thing for the first time and struggling to find recipes or meal ideas? Let me know - I would be happy to see what I can find for you.