2 Medium organic Gala apples, cored and diced
2 Cloves of garlic
1/2 Small red onion, chopped
Salt, to taste
Black pepper, to taste
1 Tablespoon of fresh and chopped sage
12 ounces of chicken breast
2 Tablespoons of bread crumbs
2 Ounces of sharp cheddar cheese, shredded
1/2 Tablespoons Coconut oil
Preheat oven to 350 degrees F.
Combine the apple, garlic, and onion in a skillet over medium heat until soft (about 3-4 minutes).
Place this into a bowl and refrigerate for 5 minutes.
Season the chicken with salt, pepper, and sage. Place it between two pieces of wax paper, and flatten it with a mallet until the chicken is about half-inch in thickness.
Take the filling, out of the fridge and add the cheese and breadcrumbs.
Divide the filling between the 2 chicken breasts. Roll up each breast, pinning them closed with a toothpick.
In the same skillet you used to heat the apples, add the coconut oil and heat the chicken breasts seam-side down. Cook on both sides until golden brown (about 8 minutes or so).
Finish cooking the chicken in the oven for about 10-12 minutes or until the chicken is fully cooked.
Cover with foil and let the chicken rest for at least 10 minutes before cutting.
Serve over a bed of sautéed spinach & kale, and I like to add some sauteed garlic to this as well. Can never have too much garlic! :D
Serving size: 1 stuffed chicken breast on greens
Recipe yields: 2 servings
Fat: 16 g
Carbs: 28 g
Protein: 38 g
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