ERRR MERR GERRRDDD this is my new favorite meal. I realize I probably make that declaration like once a week, but this stuffed chicken is seriously the business. Pizza + easy + quick = ASKDJGLSHGUAHILUAFDS. Sorry, I'm just experiencing significant finger spasms due to my sheer excitement about the next time I make this. Which will probably be like...tomorrow.
Sidebar: did you know that getting your chicken breasts from the meat counter at your local grocer is way cheaper than buying it prepackaged? True story. I typically purchase 2-3 large chicken breasts from the "meat guy" and it ends up costing no more than $4...for the same exact weight in prepackaged chicken, it's about $7. Holla!
Here's an extra tip for ya - you can also ask the butcher to cut your chicken breasts in half. I do this every time, as the breasts behind the counter are usually really big. So if you buy 2 big breasts (hehehe...) and get them halved, you're walking away with 4 standard sized pieces of chicken for like $3.50. Not to mention, getting them cut in half also makes them PERFECT for stuffing, since they are nice and thin and easy to roll up. Boo ya.
Ok, now for the cheese part of this deal. I know that it may seem hypocritical to visit a blog called "Play Paleo" to see a few recipes using cheese. Note that I DO specify this is a practically paleo site on the homepage...leaving me room for "error". Though I don't see my consumption of cheese as erroneous by any means...I see it as primal. There are a few differences between the primal and paleo lifestyles (like how primal allows some dairy products, like cheese, in its full-fat, minimally processed form) and I often find myself somewhere in between. I don't make a habit of eating cheese, but in its raw or full-fat form, it doesn't bother my stomach when I eat it here and there. Not to mention it's freaking delicious. It appears in this recipe (love me some fresh mozz), but if you'd like to keep it #strictpaleo, go ahead and omit the cheese.
- 4 skinless, boneless chicken breasts
- 1 egg
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 tbsp oregano
- 1 tsp sea salt
- 1 jar of clean marinara sauce (I get mine from Trader Joe's)
- 1 cup spinach, chopped
- 1/2 package of pepperoni (Applegate Farm's pork pepperoni is very clean)
- 4 oz. fresh mozzarella, cubed
- 4 large pieces of fresh basil
- Preheat your oven to 375. Line a square baking dish with aluminum foil and spray with cooking spray of choice (I use olive oil spray).
- In a shallow dish, whisk your egg. In another shallow dish, combine coconut flour, almond flour, oregano and salt. Set both dishes aside for the "breading" later.
- Lay your chicken breasts out across a large cutting board. With a meat mallet, hammer out the chicken until it's about 1/4 inch thin (or until it's thin enough to roll around the filling).
- Spread about 2 tbsp of marinara down the center of each chicken breast. Divide the spinach across the 4 breasts, laying on top of the marinara. Lay down about 5 pieces of pepperoni on top of the spinach. Finally, put the mozzarella cubes on top of the pepperoni. There are obviously a lot of fillings in here, so you really want to make sure the chicken is thin enough to roll around. If your breasts are smaller, readjust the filling portions so that it will all fit inside.
- Roll the side "flaps" of chicken up and around the filling tightly and secure with a toothpick. As you roll, some of the filling ingredients may squeeze out the sides. Just use your fingers to push and pack it back inside the chicken.
- Place each stuffed chicken in the egg wash. Be gentle here. You'll want to use your fingers to help spread the egg on the sides and tops of the chicken.
- Next, place each egg-washed chicken in the flour mixture. Let it sit in the dish to coat the bottom, and use a spoon or your fingers to sprinkle the flour on the sides and tops of the chicken. It's a dirty job but someone's gotta do it!
- Place your chicken roll-ups in the aluminum-lined baking dish and spread 2 more tbsp of marinara across the tops of the chicken.
- Place in the oven for 25-30 minutes, or until the chicken is cooked through.
- Place a large piece of basil across the marinara-coated tops of each chicken and serve!