Ingredients
Grilled Cheese with Artichoke-Spinach Pesto:
- Chicken breasts - 1 1/2 lbs , butterflied
- Kale - 2 stalks , leaves of
- Leftover artichoke-spinach pesto - 1/2 cup
- Prosciutto - 4 slices
- Cooking oil - 2 Tbsp
Almond-Crusted Avocado Fries:
- Coconut flour (sub arrowroot powder) - 1/4 cup
- Egg - 1 , whisked
- Almond meal - 1/2 cup
- Paprika - 1/2 tsp
- Cooking oil - 1 Tbsp
- Avocado - 2 , sliced into wedges
Garlic and Parsley Dip:
- Garlic - 1 clove , crushed
- Parsley - 3 sprigs , chopped
- Dijon mustard - 1 tsp
- Egg yolk - 2
- Lemon juice - 1 tsp
- Avocado oil - 1/2 cup
Prep
- Make aioli for avocado fries - Mince garlic and chop parsley. Give garlic, Dijon, egg yolk, and lemon juice a quick blend in a blender. While blending on low speed, slowly drizzle in avocado oil until a creamy, mayo-like consistency is formed. Mix in parsley leaves. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
- Kale - Peel off leaves. If making tomorrow’s meal, go ahead and prep all the kale leaves. (Can be done up to 3 days ahead)
- Chicken - Butterfly chicken breasts. Salt and pepper and tenderize. (Can be done up to 1 day ahead)
- Prep breading stations - 1) In one bowl, mix almond flour with some salt and pepper; 2) In a second bowl, lightly whisk egg. If you like spice, add a few drops of your favorite hot sauce; 3) In a third bowl, mix together almond meal, paprika, some salt and pepper, and cooking oil.
- Avocado - Slice into wedges.
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Make
- Preheat oven to 450F (232C) degrees. Place a wired cooling rack into a sheet pan.
- Dip avocado wedges into flour, then egg, and then almond meal. Place breaded wedges on cooling rack. I found it pretty quick to do wedges one at a time. Shake and bake doesn’t quite work as well with delicate avocado wedges. Continue until done and then bake for 15 to 20 minutes until the almond meal gets golden.
- Microwave kale leaves for 1 minute, until wilted, on a microwave-safe plate.
- Open up your butterflied chicken breasts. Spread 1 serving of pesto onto one side of chicken breast and top with kale leaves and prosciutto slice. Fold breast close. Continue until they’re all done.
- Heat up a skillet over medium-high heat. Pour in cooking oil and then gently place stuffed chicken breasts into heated oil. Sear on each side for 3 to 4 minutes until golden. Lower heat to medium and cover with foil or a lid. Cook until chicken reaches 160F (71C)degrees or is medium-firm when you press on it (but be careful - it’ll be hot!), 3 to 6 more minutes.
- Enjoy prosciutto and kale stuffed chicken breasts with avocado fries dipped into aioli. If aioli has separated, re-emulsify the yolk and oil by whisking.
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