Stuffed Chicken with Goat Cheese and Sundried Tomatoes 

 

Ingredients:

2 organic, hormone free chicken breast 

4 oz goat cheese (I buy mine from Costco)

1 cup sundried tomatoes 

1 sprig fresh rosemary

2 tbsp olive oil

 

Herbs:

½ tbsp basil

½ tbsp parsley

½ tbsp garlic (not salt, but granulated)

Fresh salt and cracked pepper OR Trader Joes everyday seasoning  

 

Directions:

Preheat oven to 375 degrees. Using a small paring knife, cut into the middle of the chicken, go about 1 inch deep to create a pocket. Take goat cheese, sundried tomatoes and stuff the chicken. Using a flat pan (baking sheet), place chicken on sheet and coat with rosemary, olive oil, herbs, salt and pepper. Bake in the oven for 45 minutes.

 

Side dish -------------------------------------------------------------------------------------------------------------

Butternut Squash

Ingredients:

1 organic butternut squash

2 tbsp organic, grass fed butter (I use Kerrygold)

2 tbsp sprinkled cinnamon

Himalayan salt or sea salt

 

Directions:

Using a sharp knife, slice squash making 1 inch thick rounds (remember to remove seeds). Place rounds onto a baking sheet and bake for 45 minutes or until tender (use a fork to check tenderness). Cut butter in quarters and place on top of squash; sprinkle with cinnamon and salt. Put the squash back into the oven for about 2 minutes. 

 

 

Chicken Cutlets

 

Ingredients: 

1. 5 organic free range chicken cutlets 

2. 1 egg (used for egg wash) 

3. 1 cup almond meal 

4. 1 tbsp parsley 

5. 1 tsp basil 

6. salt/pepper 

7. 3 tbsp olive oil 

 

Directions: 

Preheat oven at 350 deg. Take chicken and dredge in egg wash, then place in dry ingredients and coat well on both sides. On medium low heat, drizzle olive oil on pan, make sure oil is hot enough to fry. Place in pan and fry until golden brown on both sides. Place on a cookie sheet and sprinkle with salt. Place in the oven for about 10 minutes depending on the size of the cutlet. Serve with kale chips or green salad.