I love pesto and artichokes so what is better than a pesto and artichoke stuffed Chicken Breast delight! This is great for dinner and over romaine lettuce for lunch the next day!
Artichoke Lemon Stuffing
2 jars (6 Ounce Jars) Marinated Artichoke Hearts (diced)
½ cup Freshly Grated Parmesan Cheese
½ cups Pine Nuts
2 cloves Garlic, Peeled
2 tablespoons of fresh squeezed lemon
1 Tablespoon Olive Oil
1 cup of spinach
1/4 cup of diced sun-dried tomatoes
2 tablespoons of pesto
¼ cups Packed Fresh Italian Parsley
FOR THE CHICKEN:
6 whole Boneless, Skinless Chicken Breasts
¾ cups grass-fed Butter or melted coconut oil
2 cups Almond Flour
1 teaspoon of garlic powder
Pepper, to taste
Pre-Heat oven to 350
In a large bowl combine artichokes (dice them first), lemon, pesto sauce, sundried tomatoes, garlic, parsley, pine nuts, and spinach.
Cut a slit about 1/2 way through chicken breasts and stuff chicken with the artichoke mix till it is full.
Then place in a greased 9×13 casserole dish.
In a small bowl melt the butter and gentle pour over the stuffed chicken.
Place almond flour in a medium bowl and combine pepper and garlic and stir until mixed throughout.
Next top chicken with the almond flour.
Then last sprinkle with parmesan cheese.
Place in the oven and bake for 30 – 35 minutes or until almond flour is lightly browned and chicken has no pink in the middle. Let cool 5 to 10 minutes before serving.
*If there is any left over pesto feel free to use more on top of the chicken breast once they are on a plate ready to be served.
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