If you are a fan of my creamed spinach, you will LOVE this dish! My friend Rebecca is just starting her paleo journey and came up with this. I tweaked it a little for my own preferences, but I’m so thankful she gave me the idea for this. It was super tasty.
Spinach Stuffed Chicken
4 pterodactyl breasts (or enormous chicken breasts)
6 pieces of bacon diced
1 package of spinach (the frozen brick is 80 cents at my grocery store)
1 yellow onion diced
5 cloves of garlic minced
1/4 cup and 1 table spoon of coconut milk
1tbsp red pepper
A few dashes of the following: Cajun seasoning, salt, pepper, and garlic powder
1tsp xanthan gum (omit this if you prefer)
Cook up the bacon bits in a pan on medium high until crispy.
Remove bacon and keep the fat in the pan. Add the onions to the pan and sauté until they start to soften. About 3 minutes. Add the garlic and cook for another 2 minutes.
Add the spinach and red pepper and toss the pan a few times until evenly distributed. Remove from heat and add to the bacon bits. Mix and set aside to cool.
While your spinach cools, slice your chicken (pterodactyl) breasts in half making sure to keep one side still attached. If you are feeling particularity skillful try to only cut from the top so you have what is essentially a chicken breast mitten. When the stuffing is cooled enough to handle, stuff the breasts with the spinach mixture.
Place them in a well oiled baking dish. Pour the 1/4 cup of coconut milk on top of the breasts then season them with your remaining seasonings.
Bake covered in an oven at 400 for approximately 45 minutes. Check with a thermometer that the internal temperature is 180.
When done pour out the pan drippings into a stock pot, turn temperature to medium high. Add the remaining coconut milk and xanthan gum. Whisk until the mixture begins to thicken.
We ate ours with roasted brussel sprouts. I love brussel sprouts and noticed they were super cheap at the store in frozen dinner sized packs so I bought a few. Apparently I thought this was a good deal last week too. We now have a LOT of frozen brussel sprouts. T told me not to buy any more for awhile. Ooops.
This meal is so amazing! Try it today.