Spinach Stuffed Chicken Breast in Tomato Sauce
Ingredients
| Qty | Unit | Description |
|---|---|---|
| 8.00 | oz | Organic Chicken Breast |
| 1.00 | ea | Garlic Clove minced |
| 2.00 | tbsp | Red Onion minced |
| 2.00 | cup | fresh tomatoes, seeded and diced |
| 1.00 | ea | garlic clove minced |
| 1.00 | tbsp | onion minced |
| 2.00 | tbsp | fresh basil chopped |
| Others to taste: Coconut Oil, Salt and Pepper, Extra Virgin Olive Oil | ||
Directions
Sauce In a sauce pan add 1 Tbsp. coconut oil. Add the minced onion and minced garlic. Cook till translucent. Add the fresh tomatoes and simmer till cooked down approx. 15 minutes. Add the fresh basil and cook for a couple more minutes. Season with salt and pepper. Drizzle with extra virgin olive oil. Chicken Place your chicken breast on a cutting board. Starting at the thicker end of the chicken breast, use a small paring knife and slice a slit in the breast creating a “pocket” . Season the entire breast inside and out with salt an fresh cracked black pepper. In a sauté pan add 2 tsp. coconut oil. Add garlic and onion. Cook until translucent. Turn the heat to low and add spinach. Slowly wilt the spinach, remove from pan and allow to cool to room temperature and season. Stuff the chicken breast with the spinach mix being sure not to “over fill.” Preheat oven to 325 degrees. Heat a sauté pan with 1 tsp. coconut oil. Add the seasoned chicken breast and brown on both sides. Remove from heat and pour tomato sauce in pan. Cover and add to the oven and bake for 15-20 minutes until chicken is fully cooked. Remove the chicken from pan and let rest for 10 minutes. Finish the sauce on the stove over medium low heat. Season to taste. Slice chicken breast in 3 pieces and top with fresh tomato sauce. Top with a fresh basil leaf. Enjoy
Spinach and Feta salad with Fresh Berries
Ingredients
| Qty | Unit | Description |
|---|---|---|
| 2.00 | cup | Baby Spinach |
| 1.00 | tbsp | Feta Cheese, crumbled |
| 2.00 | tsp | Toasted Almonds |
| 1.00 | tbsp | Fresh Blueberries |
| 2.00 | tbsp | Fresh Strawberries sliced |
| 1.00 | tbsp | Balsamic Vinegar |
| 3.00 | tbsp | Extra Virgin Olive Oil |
| Others to taste: Salt and Pepper to taste | ||
Directions
Very simple and tasty summer salad. In a bowl whisk the balsamic vinegar while slowly pouring in the olive oil. Toss the other ingredients together in a separate bowl and drizzle a bit of the dressing to toss. Reserve the rest for a later use. Season the salad with salt and fresh cracked black pepper.