Pesto-Stuffed Chicken

Start the week off right! I hear so many people complain that paleo is "just too hard." It's too hard to figure out what to eat for lunch and dinner each day, it's too hard to go to the store all the time, and it's too hard because when they get hungry at work, there are no Paleo options.

Failing to plan is planning to fail. Planning is key for everything in life, especially for eating paleo. I sit down Sunday night and make my menu for the week, then make a shopping list, double-checking what I already have so I don't over-buy. Fortunately I am off work on Mondays so that's when I do my shopping. I don't veer too far from my list unless I see produce on sale or something else we eat or use regularly. I come home and begin prepping. I chop, mix, puree and mix seasonings and marinades together and store them in baggies. I label everything and I'm set for the week! While this may seem overly OCD, this is just careful planning, and in the end saves me sooo much time during the week. I almost always make enough dinner every night for the next day's lunches. Bringing paleo snacks (Lara bars, nuts, nut butter, fruit, boiled eggs) to work helps so I don't cave in and cheat. It's a pretty solid plan and it's worked for me for a year and counting.

Pesto-Stuffed Chicken

Pesto-Stuffed Chicken

Pesto
1 Tbs. bacon fat or olive oil
2 cloves garlic, sliced
1 cup spinach
3 oz. fresh basil
3 1/2 Tbs. almonds
3 Tbs. olive oil
Salt and pepper to taste

Chicken
2 lbs Chicken breast
One piece bacon (per breast)
Salt and pepper to taste

Preheat oven to 350. On a baking sheet, spread almonds and bake until golden brown, about 5-8 mins. In a skillet, add bacon fat/olive oil and melt, add spinach and garlic to the fat/oil and sautee until wilted, about 5 mins. Combine all ingredients in a food processor and puree. Set aside.

Butterfly each chicken breast, open up and spread pesto evenly on the inside of the breast and then close up the breast. Wrap bacon around each breast and sprinkle with salt and pepper. Place in a baking dish (I greased mine with coconut oil) and bake for 35-45 or until juices run clear.

*I served this with asparagus.