PALEO BACON AND ASPARAGUS STUFFED CHICKEN
A tasty and paleo chicken, asparagus, and bacon dish that has a perfect added crunch from macadamia nuts. Super-quick and easy to prepare. Your paleo and non-paleo friends and family will love it. Shown with a side of steamed carrots, topped with a little Parmesan cheese.
Provided by pseibold
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h8m
Yield 4
Number Of Ingredients 11
Steps:
- Mix macadamia nuts, mayonnaise, lemon, sage, black pepper, and salt in a bowl until well combined.
- Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with oil.
- Heat a large skillet over medium-high heat; add bacon and cook, turning occasionally, until crispy, about 10 minutes. Leave as much bacon fat in the pan as desired and drain bacon slices on paper towels.
- Place asparagus in the skillet and cook in the bacon fat until bright green and nearly tender, 3 to 5 minutes.
- Place 1 chicken breast in a resealable plastic bag on a cutting board. Pound chicken firmly with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
- Place provolone cheese and 1 to 2 slices bacon on each chicken breast; divide asparagus spears equally over the breasts. Roll chicken around the bacon and asparagus; place, seams down, in the prepared baking pan. Coat with mayonnaise-nut mixture.
- Bake in the preheated oven until crumbs are browned and chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 777.5 calories, Carbohydrate 9.3 g, Cholesterol 112.3 mg, Fat 65.7 g, Fiber 4.5 g, Protein 41.3 g, SaturatedFat 15.2 g, Sodium 1074.5 mg, Sugar 3.2 g
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