In Food on
February 5, 2017

Stuffed Chicken Breast


  • 5 boneless chicken breasts
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 onion
  • 2 cups chopped white mushrooms
  • 8 sundried tomatoes (sliced)
  • 2 cups baby spinach
  • 2 tablespoons bacon bits
  • 1 egg
  • Coconut flour
  • Salt and pepper

Warning: This recipe is not for the faint of heart. This is not one of those “four ingredients and no mess” recipes. This is the hardest thing I’ve ever made. And it is easily my favourite meal. So if you stick it out, it’s so so so worth it!

While not “easy”, this recipe is happily Whole 30! In fact, I found it on their Instagram and tweaked it to make it my own. Since I’m officially done the Whole 30, I can tell you that it really did change the way that I fuel my body. I learned there are some things that I cannot live without (holla, feta cheese and ketchup), while there are other things that my IBS tummy would be happier without (hello, beans and gluten). It also opened my eyes to how much sugar we’re consuming. It’s in everything. I mean like, even bacon. The biggest thing that I realized, however, was how much of an emotional experience eating is. A rough day? Indulge in some chocolate. A big accomplishment? Go out for drinks! A busy week? Get take out. If there’s one thing that I’ve learned along my journey to becoming “The Fashionable Physician”, it’s that food should come first. When I have wholesome food to look forward to, I don’t need the extra sugar or crappy take-out burger. I think it’s the best form of self-care.

Now…let’s get started! Turn your oven up to 425ºF.

First, sauté the onions in the olive oil in a large pan. Add the chopped mushrooms, sliced sundries tomatoes, and spinach.

Cook until it looks like this. While you’re waiting, take the chicken breasts and slice them length-wise. I think this is called “butterflying”. Let’s just say I’m not very good at it. Then you’ll need to pound the chicken flat.

Once the filling is cooked put a few tablespoons on each chicken breast.

Roll them up and secure with (many) toothpicks.

This next part is literally the hardest thing I’ve ever done. (No, not really but it’s pretty challenging.) Roll the chicken in the egg and then in the coconut flour. (Whew, you did it!) Place on a baking sheet and cook for 25 minutes.

They should look like this. (It was a lot of work to bread the chicken so I just left one plain…#honesty).

Voilà! Look at this! Absolutely delicious. I served the stuffed chicken with mashed potatoes and green beans and will be eating this all week. Bon appétit!

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