So the good news is that enough people want to read my blog that I have been scolded for not writing. The bad news is that I was scolded for not writing. Actually, I was so happy that people are actually enjoying what I am sharing that I didn’t mind being called out!! I have about 8-9 posts in my head at the moment, so it isn’t like I’m lacking material…just being lazy and making excuses. Okay, I will stop blabbering about that.
I will say that I am incredibly shocked to see how many of my friends are either currently eating in line with the Paleo lifestyle or are making the change to try to do so. I must have lived in a cave (pun absolutely intended) for the first 30 years of my life since I hadn’t heard even a whispering of the word before this year. However, I do have a tendency to be distracted easily, so maybe I have talked to people about it before and just chose to look at some shiny object in the distance instead of focusing. Regardless, I have lots and lots of people I want to cook for now! I’m thinking about starting to host bring-a-dish Paleo gatherings…so if you want in, just let me know!
So a couple of weeks ago, I made these fantastic little chicken roll-ups. The inspiration came from some other random recipe that made it onto my facebook wall from another site. However, I could not eat those because they were coated in bread crumbs and had cheese inside. So I decided to get creative and change the whole thing around to suit my diet choices. I picked a few of my favorite ingredients and experimented in the kitchen. Turns out, it resulted in a glorious outcome, so here you have it!
Sun-dried Tomato Chicken Roll-Ups
4 Thin Sliced Chicken Breasts
4 slices thin cut prosciutto
1 cup sun-dried tomatoes
8 artichoke hearts
2 cups spinach
1 Tbl olive oil
Sea Salt and Pepper
Preheat oven to 450 degrees.
Put the sun-dried tomatoes and chopped artichoke hearts into a pan on medium-low heat with a little bit of the oil from the sun-dried tomatoes in the bottom of the pan. Stir these and heat them up until the ingredients have been softened. Then add your spinach and put the top on. Allow the spinach to wilt and stir it all together. Between 5-10 minutes depending on the temperature of your stove top.
In the meantime, line a baking sheet with aluminum foil and lay the chicken flat on the sheet. Lay a slice of prosciutto on top of the chicken long-ways. Next, add a spoonful of the sun-dried tomato mixture to the top of the chicken. (See below picture…then don’t follow it! The theory behind it is correct, but I put too much stuffing in this particular one. Fill it to about 1/2 the length of the chicken cutlet). (Why didn’t I take a picture with the correct one? I’m sure I saw something shiny…as mentioned above.)
Next you will roll them up! Start rolling at the end where there is mixture and finish up at the end where there is nothing. If you use the correct amount of filling, you will not need to use a toothpick to hold it together!
Next, in a small bowl, mix the olive oil with sea salt and pepper. Lightly brush this onto the top of the chicken.
Bake chicken for 20-30 minutes…ours took about 25 and didn’t suck one bit.