Semi Paleo-- Support the Dairy Industry!
Ingredients
- 4 pieces Skinned chicken breast
- Feta crumbles
- Salt and pepper
- Sun Dried Tomatoes
- Kalamata Olives
- 2 Heads of Broccoli
- 2 Shallots
- 3 Garlic cloves
- 2 Handfuls Pine Nuts
- Parmesan Cheese (optional)
- 6 tablespoons EVOO – Extra Virgin Olive Oil, divided
Preparation
1. Preheat oven to 375
2.Generously season both sides of the chicken.
3.Using a small, sharp knife, cut into the fullest side of each chicken breast making a deep incision into the meat to form a pocket across each breast. Stuff some cheese, sun dried tomatoes and olives into each breast then season liberally with pepper and gingerly with salt. Also, stuff the mixture underneath the skin of the chicken breast as well. This does not need to be fancy!
4. You could use thighs instead of chicken breast as well.
5. Cover pan with tin foil and drizzle EVOO and cook in the oven for around 25-30 minutes.
6. Let sit and serve.
Roasted Broccoli
1. Slice the broccoli into thin strips.
2. Add chopped shallots and salt n pepper to broccoli.
3. Generously season with salt and pepper and pour 3 TB of EVOO and mix
4. Roast in the oven underneath the chicken
5. Let cook for 25 minutes as well.
6. Halfway through cooking add the chopped garlic.
7. Take out and add pine nuts and Parmesan.
8. Mix and serve
2.Generously season both sides of the chicken.
3.Using a small, sharp knife, cut into the fullest side of each chicken breast making a deep incision into the meat to form a pocket across each breast. Stuff some cheese, sun dried tomatoes and olives into each breast then season liberally with pepper and gingerly with salt. Also, stuff the mixture underneath the skin of the chicken breast as well. This does not need to be fancy!
4. You could use thighs instead of chicken breast as well.
5. Cover pan with tin foil and drizzle EVOO and cook in the oven for around 25-30 minutes.
6. Let sit and serve.
Roasted Broccoli
1. Slice the broccoli into thin strips.
2. Add chopped shallots and salt n pepper to broccoli.
3. Generously season with salt and pepper and pour 3 TB of EVOO and mix
4. Roast in the oven underneath the chicken
5. Let cook for 25 minutes as well.
6. Halfway through cooking add the chopped garlic.
7. Take out and add pine nuts and Parmesan.
8. Mix and serve
Oh yummy! Taylor I am so proud of you! I love these! Thank you for following my love of cooking!
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