Delectable Paleo Polish Snack: Wild Mushroom Stuffed Chicken Rolls with Creamy Avocado Sauce

Allergens

None

Ingredients

• 1. 6 large, boneless, skinless chicken breasts 2. 8 oz wild mushrooms (such as chanterelles or porcini), finely chopped 3. 2 cloves garlic, minced 4. 2 tablespoons fresh parsley, chopped 5. Salt and pepper, to taste 6. Olive oil, for cooking 7. For the Avocado Sauce: 8. 2 ripe avocados, pitted and peeled 9. 1/4 cup almond milk 10. 2 tablespoons fresh lemon juice 11. Salt and pepper, to taste

Instructions

1. In a large bowl, combine the chopped wild mushrooms, minced garlic, chopped parsley, salt, and pepper. Mix well and set aside.
2. Lay out each chicken breast between two pieces of plastic wrap and pound with a rolling pin until they are evenly thin.
3. Season the thinned out chicken breasts with salt and pepper.
4. Evenly divide the mushroom mixture among the six chicken breasts, spreading it over one side.
5. Carefully roll up each chicken breast tightly and secure with toothpicks.
6. In a large skillet, heat olive oil over medium heat. Add the stuffed chicken rolls and cook for 3 4 minutes per side or until golden brown and cooked through.
7. While the chicken is cooking, prepare the avocado sauce by blending all ingredients in a food processor until smooth and creamy. Taste and adjust seasoning as needed.
8. Remove toothpicks from the cooked chicken rolls and slice each roll into 1 inch thick pieces.
9. Plate the sliced chicken rolls, drizzle with avocado sauce, and garnish with fresh parsley.

Chef’s Insight

The combination of earthy wild mushrooms and creamy avocado sauce is a delightful twist on traditional Polish flavors.

Notes

Be sure to use ripe avocados for the smoothest sauce.