Two new paleo chicken recipes!

Here is the quick, pictureless version. These were both tasty and the whole family loved both. I am NO recipe writer, so let me know if you have any questions. Enjoy!

"Breaded" chicken with baby bella mushrooms-

Ingredients:

• 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

1. Preheat oven to 350
2. 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.
3. Pound chicken breast. I am a firm believer in meat pounding. :)
4. Cut chicken breast into strips approximately 2 inches wide and the length of the breast.
5. Heat generous amount of EVOO over medium high heat in large skillet.
6. Dip chicken in egg and roll into paleo "bread crumb" mix.
7. Place chicken in large skillet and brown each side approximately 3 minutes (until "bread crumbs" bind and it's a little brown)
8. 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.
9. Pour chicken broth over chicken and mushrooms.
10. Spread crushed goat cheese all over the top.
11. Cook for 30ish minutes until chicken is thoroughly cooked.
12. Serve with spoonfuls of liquid remains of baking dish over top of chicken.

Coconut creamed dill chicken-

Ingredients:

• 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

1. Pound chicken breasts. Cut into strips approximately 2 inches wide and the length of the breast.
2. Sprinkle chicken breasts with seasoned salt.
3. Melt manna (or butter) and EVOO in large skillet (that has a lid) over medium high heat.
4. Add chicken breast pieces and cook 3-4 minutes until chicken is browned on each side.
5. Reduce heat to low.
6. Add broth. Cover and simmer for approximately 10 minutes until chicken is fully cooked. (This will depend on how thick your chicken is.)
7. Remove from skillet and cover with foil to keep warm.
8. In small bowl, combine coconut milk and dill. You may need to melt your coconut milk if it is not in liquid form.
9. 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!
10. 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!

Not a morning person

I am NOT a morning person. It has taken me 30+ years to come to terms with it AND learn to deal with it. One thing that I have realized makes my transition to awake life better is not having to deal with cooking for a bunch of hungry tummies first thing in the morning. I'm always looking for late night scrambles, cooks, or bakes that will be easy to reheat and serve as soon as I roll out of bed. Tonight I experimented with baked eggs in my Pampered Chef muffin stoneware.

I started out by baking our bacon for about 20 minutes at 375*. It was almost, but not quite cooked. (Side note: I line our baking sheets with foil so that I can save the bacon grease. We use it frequently to brown meat or cook vegetables, eggs, etc. in. It stores well in the fridge and solidifies, making it easy to scoop out spoonfuls as needed.)


When the bacon was done, I folded it into the cups of the muffin stoneware. I placed sliced avocado in 8 cups and left 4 without (for my currently picky eaters). Then I cracked an egg on top of each one. I thought about throwing in a little goat cheese, but laziness won out and I only topped them with a little pepper.


I placed them back in the oven at 375* and checked them until it seemed the white had solidified. I think it was around 30 minutes.


I let them cool in the stoneware and then used a knife to cut around them and a spoon to scoop them out.

Andrew and I tried them...YUM! The white was completely cooked, the yoke a little bit runny, and the bacon was just the right amount of crispy. And avocado? Well, it never really changes.

The top:

The bottom:
The yum: