"Breaded" chicken with baby bella mushrooms-
- 1 package baby bella mushrooms
- 3 cloves fresh garlic
- extra virgin olive oil (EVOO)
- 3-4 boneless chicken breast halves
- 1/2 log of goat cheese, crumbled
- 3/4 cup chicken broth
- paleo "bread crumbs"
- 2 eggs, beaten
To make paleo "bread crumbs": heaping 1/4 cup of almond meal + 1/8 cup ground flax seeds + some marjoram + some oregano + a little pepper + a dash of salt...mix together
- Preheat oven to 350
- In medium skillet over medium high heat, pour generous amount of EVOO and crushed garlic. Sautee mushrooms for about 3-4 minutes. Remove them and place in large baking dish.
- Pound chicken breast. I am a firm believer in meat pounding. :)
- Cut chicken breast into strips approximately 2 inches wide and the length of the breast.
- Heat generous amount of EVOO over medium high heat in large skillet.
- Dip chicken in egg and roll into paleo "bread crumb" mix.
- Place chicken in large skillet and brown each side approximately 3 minutes (until "bread crumbs" bind and it's a little brown)
- Remove chicken and bury under mushrooms in large baking dish. You may have to brown the chicken in several batches. Don't be afraid to add more EVOO before you start a new batch so it doesn't burn.
- Pour chicken broth over chicken and mushrooms.
- Spread crushed goat cheese all over the top.
- Cook for 30ish minutes until chicken is thoroughly cooked.
- Serve with spoonfuls of liquid remains of baking dish over top of chicken.
Coconut creamed dill chicken-
- 4 boneless chicken breast halves
- seasoned salt (I used Arizona Jalapeño Salt from Anthony Spices. Because it's what we had. And it's delicious.)
- 1 T coconut manna (although you could use butter...I'm dairy free)
- 1 T extra vigin olive oil (EVOO)
- 1/2 cup chicken broth
- 1/2 cup of full fat coconut milk
- almond meal (or other thickener-I think arrowroot powder would have worked better, but I didn't have any)
- 1-2 T fresh dill or a few tsp of dried dill would work
- Pound chicken breasts. Cut into strips approximately 2 inches wide and the length of the breast.
- Sprinkle chicken breasts with seasoned salt.
- Melt manna (or butter) and EVOO in large skillet (that has a lid) over medium high heat.
- Add chicken breast pieces and cook 3-4 minutes until chicken is browned on each side.
- Reduce heat to low.
- Add broth. Cover and simmer for approximately 10 minutes until chicken is fully cooked. (This will depend on how thick your chicken is.)
- Remove from skillet and cover with foil to keep warm.
- In small bowl, combine coconut milk and dill. You may need to melt your coconut milk if it is not in liquid form.
- Pour into skillet and add almond meal to thicken it up a bit. I added about 1/4 cup and ours was still more runny than creamy, but the flavor was great!
- Serve chicken breasts with sauce poured over top.
These are both pretty quick, simple recipes. I'd love to hear anything you come up with to improve them!