It’s my first recipe that is (intentionally) autoimmune protocol compliant! Ok, so it’s boneless, skinless chicken breasts, but cut me some slack… I’m new at this 😉
Can I just say that I have a whole new respect for the bloggers and cookbook authors out there that develop delicious recipes that meet the incredibly strict criteria involved with AIP? I’m thumbing through a copy of Mickey Trescott’s The Autoimmune Paleo Cookbook right now and am seriously in awe. So for those of you who are scoping out Paleo in general feeling a sense of relief for the nomtastic recipes folks have developed, let me tell you that I totally relate.
What I love about this chicken recipe is that it was very fast to put together–30 minute meal material! I already had the roasted garlic on hand and I picked up a couple jars of artichoke hearts at Costco that morning, so those were ready to go. The rest of the ingredients are basic household staples for me.
Here’s how to make roasted garlic:
- Preheat the oven to 400°F (204°C)
- Remove excess skin from the head of garlic and slice off the top just enough to expose a few of the cloves.
- Place in a ramekin or on a sheet of aluminum foil.
- Drizzle with extra virgin olive oil.
- Cover the ramekin with foil or secure the foil packet so that no air or oil escapes.
- Roast for 30-35 minutes.
- Remove the garlic from the oven and allow to cool slightly before handling (opening the packet will release hot steam).
- If you are going to use bamboo skewers to secure the chicken, soak them in room temperature water while the recipe is prepared. They will catch on fire on the grill if they aren't fully soaked.
- Add the cloves from a head's worth of roasted garlic along with the artichoke hearts, sea salt and flat-leaf parsley into a food processor.
- Pulse a couple times to break down the ingredients, then stream in the olive oil while pureeing the mixture.
- Butterfly six boneless, skinless chicken breasts.
- Scoop equal amounts of the artichoke mixture and spread into the pocket on the butterflied chicken breast. Top the mixture with a small handful of raw baby spinach.
- Carefully fold the chicken breast back together and secure the open side with the soaked bamboo skewers.
- Add a sprinkle of additional sea salt to the top of the chicken.
- Preheat the grill to medium-high or about 400°F, then place the chicken down in a single layer.
- Grill each side for 5 to 7 minutes.
- Serve warm with additional chopped flat-leaf parsley, if desired.
Don’t need to make this AIP? Add a few grinds of black pepper and a pinch of red chili flakes to the filling! And if you eat dairy, add a couple ounces of goat cheese or a half cup of quality parmesan cheese to the filling! Super yum!
Not up for grilling? No problem! You can bake this recipe as well. Just be sure to really secure those toothpicks so you don’t lose that fantastic filling. I’d recommend following the cooking instructions in this post from TheKitchn.
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