Preparation time: 45 minutes
Cook time: 1 hour
Ready in: 1 hour and 45 minutes
Ingredients
- 1 pasture-fed, free-range egg yolk
- 2 teaspoons lemon juice
- 1/4 teaspoon Dijon mustard
- 1/4 cup avocado oil
- 1/4 cup olive oil
- 1/4 teaspoon unrefined sea salt
- 1/4 teaspoon ground white pepper
- 5 cups fresh spinach leaves, chopped
- 1 cup mushrooms, chopped
- 1/4 cup crumbled grass-fed raw milk feta cheese (recommended: Farmstead Fresh or Oliver Farms)
- 2 cloves garlic, chopped
- 2 onions, chopped
- 1/2 teaspoon unrefined sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 skinless, boneless pasture-fed, free-range chicken breasts, butterflied
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Prepare the Paleo mayonnaise: combine egg, lemon juice, and mustard in a blender, and blend until frothy. Add the avocado oil and olive oil, drop by drop, until smooth and creamy.
- Season with 1/4 teaspoon salt, and white pepper. Place in a sealed container and refrigerate for 30 minutes.
- Combine the spinach, mushrooms, paleo mayonnaise, cheese, garlic, onions, salt, and pepper in a bowl.
- Spoon spinach mixture into chicken breasts and secure with toothpicks.
- Place stuffed chicken breasts in shallow baking dish.
- Cover, and bake for 1 hour, or until chicken is no longer pink in the center and the juices run clear.