Creamy Mushroom and Spinach Stuffed Chicken Breast with Almond-Coconut Crust – A Delectable Paleo Brunch Recipe

Allergens

Nuts (almonds, cashews)

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 cup fresh spinach leaves
• 1 cup chopped mushrooms
• 4 tbsp almond flour
• 4 tbsp unsweetened shredded coconut
• 1/2 cup cashew cream (see instructions)
• 2 cloves garlic, minced
• 1 small onion, diced
• Salt and pepper, to taste
• Olive oil, for cooking
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat and sauté onions until translucent. Add garlic, mushrooms, and spinach cook until wilted and fragrant. Season with salt and pepper. Remove from heat and let cool.
3. In a separate bowl, mix almond flour and shredded coconut. Set aside.
4. Create a pocket in each chicken breast by cutting a horizontal slit, almost but not quite through to the other side. Stuff each pocket with the spinach mushroom mixture and seal the openings.
5. Dip stuffed chicken breasts in cashew cream, then coat with the almond coconut mixture.
6. In a greased baking dish, place the stuffed chicken breasts seam side down. Bake for 25 30 minutes or until cooked through and golden brown.
7. Allow to rest for a few minutes before slicing and garnishing with fresh parsley. Serve immediately.

Chef’s Insight

The combination of creamy cashew cream and crunchy almond-coconut crust creates a delightful contrast in textures that will delight your taste buds.

Notes

This dish pairs well with a side of roasted vegetables or a simple green salad.